Happy Halloween!! For my annual Halloween bake sale at work I decided to make something that did not contain pumpkin. As much as I love pumpkin this sweet and salty candy popcorn was a nice change. However, it is very addictive and should not be left out on the counter, as it will quickly disappear. I placed about 1 1/2 cups in individual halloween bags and sold them for the United Way/Halloween Bake Sale. Next time I think I would double the recipe for a bake sale, but 1 batch is plenty if you are making it for friends or family.
Caramel Popcorn
16 cups popped popcorn
1 cup peanuts
2 cup brown sugar
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
Preheat the overn to 250 degrees F. Place popcorn and peanuts in a large bowl.
In a medium saucepan over medium heat melt the butter. Stir in the brown sugar, corn syrup and salt. Bring to a boil, stirring constantly.
Boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla.
Pour over popcorn and mix to coat.
Place popcorn on a baking sheet and bake for 45 to 60 minutes, stirring every 15 minutes to move the caramel around and coat the popcorn.
Remove from oven and let cool. Break into pieces and store in air tight container.
