I doubled the recipe. I have two large foil pans that I use for all of my snack mix recipes. One large double bag of Vic's popcorn worked great. I used one silver bag of popcorn for each container. I also heat the sauce in two separate pans... so I don't goof and pour it unevenly!
I didn't add the peanuts because of several new allergies in friends and family!
Yum - enjoy!
Caramel Popcorn (adapted from Southern Living)
15 cups popped popcorn (about 3/4 cup kernels)
1/2 cup butter
1 cup plus 2 Tbsp dark brown sugar
1/2 cup dark corn syrup (I used light corn syrup)
1/2 tsp kosher salt
1 cup salted, roasted dry roasted peanuts (optional)
1 10.5 oz pkg of candy coated pieces (I used M & M's but could use Reese's pieces) (optional)
Preheat oven to 325. Spray a foil pan lightly with cooking spray. Pour popcorn in pan. In a small saucepan over medium - low heat, melt butter and add brown sugar, corn syrup and salt. Bring to a simmer, stirring constantly, for 1 minute. Pour over popcorn and gently stir to coat.
Bake at 325 for 25 minutes, stirring every 5 minutes. If adding peanuts, add during last 5 minutes. Remove from oven and spread on lightly sprayed wax paper, gently separating as you spread it. Cool completely for 20 minutes, Break apart large pieces. Stir in candy pieces.