16 c. popped popcorn
2 c. firmly packed brown sugar
1/2 c. dark corn syrup
1/2 tsp. baking soda
2 c. of M&M'S®, raisins, chocolate mints
5 c. miniature pretzels
1 c. butter
1/2 tsp. salt
1 c. salted peanuts

Heat oven to 200 degrees. In large roasting pan combine popcorn and pretzels, set aside. In 2 quart saucepan combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes). Continue cooking, stirring occasionally until small amount of mixture dropped in ice forms a soft ball or candy thermometer reaches 238 degrees.

Remove from heat, stir in baking soda. Pour over popcorn and pretzels, sprinkle peanuts over caramel mixture. Stir until all popcorn is coated. Bake for 20 minutes, stir. Continue baking for 25 minutes. Remove from oven. Stir in candy. Immediately place caramel corn on waxed paper, cool. Break into pieces and store in tightly covered container.