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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
16 cups popped popcorn |
5 cups mini pretzel twists |
2 cups brown sugar, packed |
1 cup butter |
1/2 cup dark corn syrup |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 teaspoon vanilla extract |
1 cup dry-roasted peanuts |
2 cups candy corn or candy-coated chocolates |
Directions:
1. Combine popcorn and pretzels in a large roasting pan; set aside. Combine brown sugar, butter, corn syrup and salt in a heavy medium saucepan. Cook over medium heat 12 to 14 minutes, stirring occasionally, until mixture comes to a full boil.
2. Continue cooking and stirring 4 to 6 minutes, until mixture reaches the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat, stir in baking soda and vanilla.
3. Pour over popcorn and pretzels in pan; add peanuts. Stir until mixture is coated well. Bake at 200° for 20 minutes; stir. Bake for an additional 25 minutes. Immediately spoon onto wax paper, let cool completely. Break into pieces; store in an airtight container. Makes about 24 cups.
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