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Caramel Popcorn and Peanuts

  • 5 quarts popped popcorn
  • 2 cups roasted peanuts
  • 1 cup butter
  • 2 cups light brown sugar, firmly packed
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

Using a Presto® popcorn popper, prepare popcorn as directed, removing any unpopped kernels. Spread popped corn and peanuts in a large shallow 18- x 12- x 2-inch baking pan; keep warm in a 250°F oven while making caramel. Meanwhile, combine butter, brown sugar, corn syrup, and salt in a heavy 2-quart saucepan; cook and stir until sugar dissolves. Bring to a boil and cook to firm ball stage (248°F on candy thermometer). Remove from heat and stir in baking soda. Remove popped corn and peanuts from oven; immediately pour a steady stream of caramel mixture over popped corn and peanuts. Mix well. Return to oven for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container.

Makes about 5 quarts

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