Melt one stick of butter in large sauce pan. Add unpopped kernels. Cover, shaking gently when popping begins. Remove from heat once popping slows. Transfer to large bowl.

In deep pot, combine brown sugar, corn syrup, sea salt, and butter over low-medium heat. Stir until butter is fully incorporated into mixture.

Once all ingredients for caramel sauce are combined, stir until it bubbles. The moment you see dime-sized bubbles - stop stirring! Set timer for 5 minutes.

While letting sauce simmer, set up wax paper on area for cooling. You will want to act fast once your caramel corn has been fully mixed.

At 5 minutes into bubbling, stir in baking soda. It will foam and color will lighten. Reduce heat to as low as possible.

Add popcorn, one handful at a time being wary of unpopped or burnt kernels remaining.

Stir carefully. Once popcorn is fully mixed in with caramel, transfer to wax paper. Use spatula to spread out evenly.

Melt chocolate in microwave. It is easiest to monitor this way, stopping to stir about every 20 seconds so as not to burn.

Drizzle chocolate on top of caramel corn.

Allow time to fully cool and harden. Break into bite size pieces before serving.