Harvest Crunch Pop Corn
3 quarts popped pop corn
1 cup dried apples, cut into 1/2-inch pieces
1/2 cup each: raisins, peanuts
3/4 cup packed brown sugar
1/4 cup butter
3 1/2 Tbs. corn syrup
1/4 tsp. salt
1 1/2 tsp. pumpkin pie spice
1/2 teaspoon ginger
1/4 teaspoon each: allspice, baking soda
Preheat oven to 250° F. Coat bottom and sides of a large roasting pan with vegetable oil cooking spray.
Place popped corn in roasting pan. Stir in apples, raisins and peanuts; set aside.
In heavy 2-quart saucepan, combine brown sugar, butter, corn syrup, and salt. Heat to boiling on medium heat, stirring until sugar is dissolved.
Continue to boil to the firm ball stage (248 degrees on candy thermometer) about 5 minutes. Remove from heat; stir in spices and baking soda. Pour hot caramel mixture over pop corn, mixing well. Bake 45 minutes, stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in tightly-covered container.
Makes about 3 quarts.
Note: 1 pop and serve package (3.5 oz.) of microwave pop corn yields about 10 cups popped pop corn and 2 tablespoons pop corn kernels yields
about 1 quart popped pop corn.