Crispy Chocolate Popcorn

2 ounces unsalted butter (about 4 tablespoons; 55g) or 1 ½ ounces raw cocoa butter (shy ¼ cup; 40g), plus more for greasing

1 ¾ ounces freshly popped popcorn (about 7 cups once popped; 50g)

3 ounces water (about ⅓ cup; 85g)

4 ounces golden syrup or light corn syrup (about ⅓ cup; 110g)

9 ounces sugar (about 1 ¼ cups; 255g)

3 ounces 72% dark chocolate, finely chopped (about ½ cup; 85g)

¾ teaspoon baking soda

¼ teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

Directions at seriouseats.com

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