Caramel corn harvest mix.

I made this to take to the last birthday party we went to this past weekend for Eugene’s family.

It turned out to be just the right combination of sweet & salty, light to eat, and it lasted for three days keeping its crunchiness {is that a real word?} I got the Caramel Corn recipe from my trusty Betty Crocker cookbook and decided to make into more of a chex-mix type of snack.  Oh and, the peanuts & candy corn made it…I definitely recommend adding both.

Caramel Corn Harvest Mix

3 bags of popcorn {15 cups popped}
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 bag of candy corn
1/2 jar of unsalted peanuts

First, preheat your oven to 200 degrees,pop all your popcorn, and line two 13x9 pans with foil & spray ‘em with nonstick spray.

Separate your popcorn evenly between the two 13x9 pans & add your peanuts to the popcorn.

Next, in a saucepan, melt the brown sugar, butter, salt, & corn syrup over medium heat.

Once you get a boil where there are large bubbles forming around the outside of the pan {like below}, cover & boil at medium heat for five minutes, only stirring a few times.

After five minutes, add your baking soda.

Stand back in amazement…your caramel sauce instantly turns to a foam once you add the soda. ;)

Drizzle the sauce over your popcorn & mix it well to attempt to evenly coat all the popcorn. {Work quickly, because it’ll harden pretty fast!}

Pop {ha, get the pun?} it in the oven & let it bake for 40 minutes.

Allow it to cool, then add your caramel corn & get ready to indulge your case of the munchies!

Go ahead & pick up some clearance candy corn now that Halloween is over & enjoy this harvest-time snack!