Caramel Corn Crunch

I have made this twice recently and it went over very well, as is in the past. So, I thought it was worth sharing.

7 cups popped popcorn(1 bag microwave popcorn)
3/4 cup packed brown sugar
1/3 cup margarine or butter
3 tbsp light corn syrup
1/4 tsp baking soda
1/4 tsp vanilla
1 cup m&m's and/or 1 cup peanuts

Remove all unpopped kernels from popped corn. Place popcorn in a greased 17x12x2" baking pan. Keep popcorn warm in a 300 degree oven while making caramel mixture.

Butter the sides of a heavy 1 1/2-quart saucepan. In the saucepan combine brown sugar, margarine/butter, and corn syrup. Cook over medium heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 7-10 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over medium heat, stirring occasionally, till thermometer registers 255 degrees, hard-ball stage(this should take about 4 minutes). The mixture should boil at a moderate, steady rate over entire surface.

Remove saucepan from heat; remove candy thermometer from saucepan. Add baking soda and vanilla; stir till ombined(caramel will change in color and consistency). Pour caramel mixture over the popcorn; stir gently to coat. Bake in a 300 degree oven for 10 minutes; stir gently. Bake for 5 minutes more.

Turn popcorn mixture onto a large piece of foil. Cool completely. Break popcorn mixture into small pieces. Stir in m&m's and peanuts. Store in a tightly covered container. Makes 9 cups.


Note: I usually stir the mixture in the oven more than once, just to make sure it is coated evenly.

Enjoy!