Combine popcorn and pretzels in a large roasting pan; set aside. Combine brown sugar, butter, corn syrup and salt in a heavy medium saucepan. Cook over medium heat 12 to 14 minutes, stirring occasionally, until mixture comes to a full boil.
Continue cooking and stirring 4 to 6 minutes, until mixture reaches the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat, stir in baking soda and vanilla.
Pour over popcorn and pretzels in pan; add peanuts. Stir until mixture is coated well. Bake at 200° for 20 minutes; stir. Bake for an additional 25 minutes. Immediately spoon onto wax paper, let cool completely. Break into pieces; store in an airtight container. Makes about 24 cups.
Gooseberry Patch Halloween
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.