Late-night boredom, and a bounty of popcorn results in this...
Chocolate covered caramel corn.
Pop 3/4 cup kernels.
Melt 1.5 tbs butter in a medium heavy saucepan.
Add 1.5 C brown sugar and 6 tbs water.
Stir over low heat until the sugar dissolves, then raise the heat, and cook until the mixture reaches 234 degrees F.
Pour over and mix with the popcorn (you can add a handful of peanuts too if you'd like).
Cook in a 250 degree oven for 45 minutes to drive off excess moisture.
Melt semisweet chocolate then drizzle over.
Now you don't have to make that late night Wawa or 7-11 run!