Pop popcorn, remove from heat, discard un-popped kernels. Place in a large baking pan.

Add peanuts and pretzels, keep warm in oven.

Add Dragon’s Milk and butter to a sauce pan and bring to a low boil. Let reduce by 25%.

Add sugar gradually to sauce pan, do not stir. Let boil for about 10 minutes, until the mixture becomes thick and syrup-like.

Slowly add heavy cream and stir to incorporate. Cook for another 5 minutes until caramel is thick.

Remove from heat and add the salt, vanilla and baking soda. Warning: the caramel will foam up!

Remove pan of popcorn from the oven and pour caramel over. Mix till everything is well coated.

Return to oven and let bake for 1 hour at 250F degrees, stirring every 15 minutes.

To check for doneness, take a few kernels out of the pan and allow to cool. If the caramel is not sticky after a few minutes, it’s done!

Remove from oven and spread caramel corn mixture out on parchment paper to cool. Drizzle with Dragon’s Milk chocolate sauce before serving.

In a small saucepan, whisk the sugar, Dragon’s Milk, and cocoa powder together. Bring to a boil.

Reduce heat to low and allow to simmer for about 5 minutes. Remove from heat and whisk in the chocolate chips until smooth and completely melted.

Will keep in refrigerator for a few weeks. If cold, warm for 10-20 seconds in microwave for easy pouring.