2 cups favorite candy;
candy corn, mini chocolate mints, chocolate covered raisins
or peanuts, M&M's, bridge mix or whatever you would
Heat oven to 200 degrees 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 degrees
F 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 wax paper; cool completely.
Break into pieces.
Store in tightly covered container.
Makes 24 cups.
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