For The Caramel:
½ cup unsalted butter
1/3 cup light corn syrup
1 cup brown sugar packed
¼ teaspoon salt
1 teaspoon vanilla extract
¼ teaspoon baking soda
For The Popcorn Mix:
7 cups popped popcorn
1 ½ cups pretzels I used mini twists
¾ cup roasted and salted peanuts
1 cup Reese’s Pieces
1 cup Reese’s Peanut Butter Cup Minis


1.Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat. DO NOT use foil. Set aside.
2.Add popcorn, peanuts and pretzels to a large bowl, set aside.
3.In a medium saucepan over medium high heat, melt the butter. Once melted, add the brown sugar and corn syrup. Increase heat to medium high and bring to a boil, stirring often.
4.When mixture reaches a boil, reduce heat to low and allow to simmer for two minutes without stirring. After two minutes, remove from heat and stir in salt and vanilla.
5.Stir in baking soda, and stir until mixture becomes light. Pour over popcorn mixture, quickly stir to coat everything with the caramel.
6.Spread the popcorn mixture on the baking sheet. Bake for 2 minutes, stir the mixture, then bake for two more minutes. Remove and allow to cool.
7.Once cool, add the Reese's Pieces and Reese's Peanut Butter Cups Minis. Break into pieces and serve. Store leftovers in an airtight container.

Leave a Reply

Your email address will not be published.