Movie Candy Caramel Corn recipe

24 servings

16 cups popped popcorn
5 cups mini pretzels
2 cups brown sugar -- firmly packed
1 cup butter or margarine
1/2 cup dark corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts
2 cups favorite candy; candy corn, mini chocolate mints,
    chocolate covered raisins or peanuts, M&M's, bridge mix
    or whatever you would like

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.