5-7 quarts of popcorn (put it in a roasting pan)
2 cups brown sugar
1 cup butter (I use the real stuff)
1/2 cup brown syrup (Karo Syrup)
1 tsp salt
Melt the butter. Add brown sugar and mix well with the butter. Add syrup and salt. Bring to a boil stirring intermittently. Boil 5 minutes & continue stirring so it doesn't burn. Take off the heat and stir in 1 tsp baking soda. Pour mix over the popcorn and stir it so the sauce gets distributed on the popcorn.
Bake at 250 degrees uncovered for about an hour - stir every 15 minutes (you'll end up stirring it 3 times). After the last 15 minutes, stir making sure to scrap the sides and bottom. let it stand for 5-10 minutes & then put into your containers.
12 cups popped corn (put in a big bowl)
1 1/2 cups M&Ms
2 cups salted peanuts
1/2 cup oil
1/2 cup butter (the real stuff)
5 cups mini marshmallows (or 50 regular marshmallows)
In a pan over low heat, melt the caramels into the butter & oil. Add and melt the marshmallows. Be sure to stir constantly so the mix doesn't burn.
Pour the above mix over your popcorn & stir. Add in the M&Ms and peanuts. Stir into the popcorn mix. Press your popcorn cake into a buttered angel food cake pan or a rectangular cake pan. If you use the angel food cake pan, let it sit for about 10 minutes and then remove your cake from the pan.