Trick-or-Treat Caramel Corn

Ingredients

• 16 cups plain popped popcorn
• 5 cups miniature pretzel twists
• 2 cups firmly packed brown sugar
• 1 cup Land O Lakes Butter
• 1/2 cup dark corn syrup
• 1/2 cup salt
• 1/2 teaspoon baking soda
• 1 cup salted peanuts
• 1 cup candy-coated milk chocolate pieces
• 1 cup candy corn

Directions

Heat oven to 200 degrees F.

Combine popcorn and pretzels in large roasting pan; set aside.

Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, 18-20 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 3-5 minutes or until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 240 degrees F. Remove from heat; stir in baking soda.

Pour mixture over popcorn and pretzels; sprinkle with peanuts. Stir until all popcorn is coated.

Bake 20 minutes; stir. Continue baking 20 minutes. Stir in chocolate pieces and candy corn. Continue baking 5 minutes. Immediately spread onto waxed paper to cool. Store in tightly covered container.