Oven-Baked Caramel Corn

• 7 -8 quarts popped corn
• 2 cups mixed salted peanuts
• to taste pumpkin seeds, shelled
• to taste sunflower seeds, shelled
• 1 cup brown sugar, firmly packed
• 1 cup granulated sugar
• 1 cup butter (2 sticks)
• to taste margarine
• 1 teaspoon salt
• 12 cup white corn syrup
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavoring
• 1 teaspoon maple flavoring
• 1 teaspoon baking soda

1. Preheat oven to 250 degrees.
2. Place popcorn, peanuts, pumpkin seeds and sunflower seeds in a large container.
3. In medium sized saucepan, over medium high heat, bring all remaining ingredients except baking soda to a boil 5 minutes, stirring occasionally.
4. Remove from heat and carefully stir in baking soda.
5. Pour mixture over popcorn, mix in flat pans.
6. Bake in batches 1 hour, stirring several times.
7. Remove from oven and stir occasionally while mixture cools.
8. Store in airtight containers.

corn, peanuts, pumpkin seeds, sunflower seeds, brown sugar, sugar, butter, margarine, salt, white corn syrup, vanilla, butter, maple, baking soda

Taken from www.food.com/recipe/oven-baked-caramel-corn-3865 (may not work)