- 6 tablespoons unsalted butter, cut into 1/2″ pieces, plus more for pan
- 3 cups popped popcorn
- 1/2 cup salted roasted peanuts
- 3/4 cup sugar
- 2 tablespoons light corn syrup
- 1/3 cup sugar
- 1/4 cup natural unsweetened cocoa powder
- 3 tablespoons light corn syrup
- 1/4 cup (1/2 stick) unsalted butter
- 1 ounce semisweet chocolate, chopped
- 1/2 teaspoons vanilla extract
- 1/8 teaspoon kosher salt
- 2 pints dulce de leche ice cream
- Coat a rimmed baking sheet with butter; set aside. Combine popcorn and peanuts in a large mixing bowl. Bring sugar, corn syrup, and 2 tablespoons water to boil in a medium saucepan, stirring to dissolve sugar. Add 6 tablespoons butter and stir until melted. Continue cooking, stirring often, until caramel is a deep amber color, 10-12 minutes.
- Working quickly, pour caramel over popcorn and peanuts and, using a heatproof spatula, mix to coat. Transfer to prepared baking sheet and let cool completely. Break into pieces.
- Whisk sugar, cocoa powder, corn syrup, and 1/4 cup water in a small saucepan until smooth. Bring just to a simmer over medium heat. Remove from heat; mix in butter, chocolate, vanilla, and salt until smooth. Cover to keep warm.
- Serve ice cream topped with popcorn crunch and fudge sauce.
- DO AHEAD: Popcorn crunch and fudge sauce can be made 1 week ahead. Store popcorn crunch airtight at room temperature. Cover and chill fudge sauce. Reheat before using.