Cranberry Caramel Crunch

• 14 -15 cups popped corn
• 3 cups mixed nuts
• 1 cup unsalted butter
• 2 cups dark brown sugar
• 12 cup light corn syrup
• 12 teaspoon salt
• 1 tablespoon vanilla
• 12 teaspoon baking soda
• 1 cup dried cranberries

1. Preheat oven to 200 degrees .
2. To avoid sticking, use vegetable spray to coat both inside of large bowl, cookie sheets and spoons that you will use.
3. Put popcorn and nuts in bowl.
4. Set aside.
5. Over medium heat, bring to a boil everything but the baking soda.
6. Boil 5 minutes.
7. Add baking soda and stir.
8. Pour over popcorn mixture, stirring well to coat.
9. Pour onto 2 or 3 greased cookie sheets.
10. Bake 1 hour, stirring every 20 minutes to distribute coating.
11. Let cool for coating to harden; add cranberries, and then store at room temperature.

corn, mixed nuts, unsalted butter, brown sugar, light corn syrup, salt, vanilla, baking soda, cranberries

Taken from www.food.com/recipe/cranberry-caramel-crunch-142830 (may not work)