Serves 6
POPCORN CRUNCH
6 Tbsp. 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 Tbsp. light corn syrup
FUDGE SAUCE AND ASSEMBLY
1/2 cup sugar
1/4 cup natural unsweetened cocoa powder
3 Tbsp. light corn syrup
1/4 cup (1/2 stick) unsalted butter
1 oz. semisweet chocolate, chopped
1/2 tsp. vanilla extract
1/2 tsp. kosher salt
2 pints dulce de leche ice cream
POPCORN CRUNCH
Coat a rimmed baking sheet with butter; set aside. Combine popcorn and peanuts in a large mixing bowl. Bring sugar, corn syrup, and 2 Tbsp. water to boil in a medium saucepan, stirring to dissolve sugar. Add 6 Tbsp. 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.
FUDGE SAUCE AND ASSEMBLY
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.
Note: 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.