Trick or Treat Caramel Corn

16 cups plain popped popcorn
5 cups miniature pretzels
2 cups firmly packed brown sugar
1 cup LAND O LAKES� Butter
1/2 cup dark corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts
1 cup candy-coated milk chocolate pieces
1 cup candy corn

Heat oven to 200�F. Combine popcorn and pretzels in large roasting pan; set aside.

Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (18 to 20 minutes). Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 238�F (4 to 6 minutes). Remove from heat; stir in baking soda.

Pour mixture over popcorn and pretzels; sprinkle peanuts over popcorn mixture. Stir until all popcorn is coated.

Bake for 20 minutes; stir. Continue baking for 20 minutes. Stir in chocolate pieces and candy corn. Continue baking for 5 minutes. Immediately spread onto waxed paper to cool. Store in tightly covered container.

Yield: 26 (1-cup) servings

Nutrition Facts (1 serving)

Calories: 310
Fat: 13 g
Cholesterol: 20 mg
Sodium: 370 mg
Carbohydrates: 49 g
Dietary Fiber: 1 g
Protein: 3 g