Superbowl Popcorn

• 16 c. popped corn
• 5 c. miniature pretzels
• 2 c. packed brown sugar
• 1 c. margarine
• 1/2 c. dark corn syrup
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 c. salted peanuts
• 2 c. your favorite candy (M & M's, corn candy, chocolate-covered raisins, etc.)

1. Heat oven to 200u0b0.
2. In large roasting pan combine popcorn and pretzels and set aside.
3. In 2 quart saucepan, combine brown sugar, margarine, corn syrup, and salt.
4. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12-14 minutes). Continue cooking until candy thermometer reaches 238u0b0 or soft ball stage (4-6 minutes).
5. Remove from heat and stir in baking soda. Pour over popcorn and pretzels.
6. Sprinkle peanuts over caramel mixture.
7. Stir until all popcorn is coated.
8. Bake for 20 minutes; stir.
9. Continue baking for 25 minutes.
10. Remove from oven and stir in candy.
11. Immediately place caramel corn on wax paper and cool completely.
12. Break into pieces.
13. Store in tightly covered container.
14. Yield:
15. 6 quarts.

corn, pretzels, brown sugar, margarine, corn syrup, salt, baking soda, peanuts, your favorite

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790855 (may not work)