Chelsie's Carmel Corn Crunch
2 bags popped light popcorn or 20 c. popped corn
12 oz jar salted roasted peanuts
1 c. real butter
1 c. sugar
1/2 c. light corn syrup or honey
1/2 tsp baking soda
Preheat oven to 250. Lightly spray two cookie sheets with non-stick spray. (If you spray over the sink or trash can, you won't fall down in the slick later) Set aside. Place your popped corn in a large bowl removing any unpopped kernels. Toss in peanuts. Set aside. In a large saucepan, combine butter, syrup, and sugar together. Stir until butter is fully melted and sugar dissolved. Increase heat and bring to a boil. Boil for 3 minutes. Remove from heat. Immediately stir in baking soda. The soda will cause the mixture to bubble. Pour over popped corn. Stir well to coat. Spread mixture out over cookie sheets in a single layer. Bake in oven for 45 minutes. Stir corn and rotate pans occasionally. Cool on racks for one hour. Break apart any large clusters once cool. Will store up to 2 weeks at room temperature in air tight containers. Mails well.
Enjoy! I sure did! Thanks Chels!