Post by chief_cook2 on Oct 1, 2005 10:48:53 GMT -6
18 cups popped popcorn 2 cups firmly packed brown sugar 1 cup butter 1/2 cup dark corn syrup 1/2 tsp. salt 1/2 tsp. baking soda 1 can (12 oz. = 2 cups) salted peanuts 1 cup candy coated M&M milk chocolate pieces
Heat oven to 200° F.
Place popcorn in large roasting pan; set aside.
Combine brown sugar, butter, corn syrup and salt in 2 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Continue cooking, stirring occasionally, until candy thermometer reaches 250° F., or small amount of mixture dropped in ice water forms a hard ball, about 12 to 14 minutes. Remove from heat; stir in baking soda.
Carefully pour hot mixture over popcorn; sprinkle peanuts over caramel mixture. Stir until all popcorn is coated.
Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from oven. Immediately place caramel corn on waxed paper; sprinkle with candy, cool completely. Break into bite sized pieces. Store in tightly covered container.