16 c Popped popcorn
5 c Mini pretzels
2 c Brown sugar; firm packed
1 c Butter
1/2 c Dark corn syrup
1/2 ts Salt
1/2 ts Baking soda
1 c Salted peanuts
2 c Favorite candy *
* Candy corn, mini chocolate mints, choco covered raisins
or peanuts, M&M's, bridge mix, whatever you want...
Heat oven to 200 F. In large roasting pan combine popcorn
and pretzels; set aside. In 2 quart saucepan, combine brown
sugar, butter, corn syrup and salt. Cook over medium heat,
stirring occasionally, until mix comes to a boil (12-14
minutes). Continue cooking, stirring occasionally, until
candy thermometer reads 238 or small amount of mix dropped
in ice water forms a soft ball (4-6 minutes). Remove from
heat; stir in baking soda. Pour over popcorn mixture;
sprinkle peanuts over coating. Stir until popcorn is coated.
Bake for 20 minutes; stir. Continue baking for 25 minutes.
Remove from oven; stir in candy. Immediately place caramel
corn on waxed paper; cool completely.
Break into pieces. Store in tightly covered container.
