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2 quarts popped corn (about 1/2 cup kernels)
40 caramel squares (about 14 ounces)
1 cup salted peanuts
2 tablespoons half-and-half
About 30 minutes before serving, in 4-quart bowl, combine popped corn and peanuts. Set aside.
In small pan, place caramel squares and half-and-half. Cook over medium high heat for 3 minutes, stirring every minute until mixture comes to a boil. Gradually stir caramel sauce into popcorn mixture until well coated.
Return mixture to stove and cook on high 3 minutes, stirring every minute. Cool slightly. Onto wax paper, spoon caramel-coated popcorn in small clusters. Cool completely.
Makes about 8 cups.
350 calories per cup
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