Taken from TASTE OF HOMEIngredients
4 quarts plain popped popcorn
5 cups miniature pretzels
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup dark corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts
2 cups non-chocolate candy (gumdrops, Skittles, etc.)
4 quarts plain popped popcorn
5 cups miniature pretzels
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup dark corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts
2 cups non-chocolate candy (gumdrops, Skittles, etc.)
Directions
- Place popcorn and pretzels in a large bowl; set aside. In a large heavy saucepan, combine the brown sugar, butter, corn syrup and salt; cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in baking soda. Quickly pour over popcorn and mix thoroughly; stir in peanuts.
- Turn into two greased 13-in. x 9-in. baking pans. Bake at 200° for 20 minutes; stir. Bake 25 minutes more. Remove from the oven; add candy and mix well. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags. Yield: 6-1/2 quarts.
Nutrition Facts: 1 serving (1 cup) equals 277 calories, 10 g fat (5 g saturated fat), 19 mg cholesterol, 309 mg sodium, 47 g carbohydrate, 2 g fiber, 3 g protein.
