INGREDIENTS

  • 4 quarts plain popped popcorn
  • 5 cups miniature pretzel twists
  • 2 cups packed brown sugar
  • 1 cup butter
  • 1/2 cup dark corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup salted peanuts

DIRECTIONS

  1. Place popcorn and pretzels in a large bowl, set aside.
  2. In a large heavy saucepan, combine the brown sugar, butter, corn syrup and salt, cook over medium heat, stirring occasionally, until mixture comes to a rolling boil.
  3. Cook and stir until candy thermometer reads 238°F (soft-ball stage).
  4. Remove from heat, stir in baking soda.
  5. Quickly pour over popcorn and mix thoroughly, stir in peanuts.
  6. Turn into two greased 9×13 inch baking pans.
  7. Bake at 200°F for 20 minutes.
  8. Stir.
  9. Bake 25 minutes longer.
  10. Remove from oven, add candy and mix well.
  11. Remove from pans and place on waxed paper to cool.
  12. Break into clusters.
  13. Store in airtight containers or plastic bags.