Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat (do NOT use foil). Set aside.
• In a large bowl combine 7 cups popped popcorn, 1 1/2 cups pretzels (mini twists), and 3/4 cup roasted and salted peanuts. Set aside.
• In a medium saucepan over medium heat, melt 1/2 cup unsalted butter.
• Once the butter is melted, add 1 cup packed brown sugar and 1/3 cup light corn syrup. Increase heat to medium-high and bring the mixture to a boil, stirring frequently.
• When the mixture reaches a boil, reduce heat to low and let it simmer, without stirring, for 2 minutes.
• Remove the saucepan from heat and stir in 1/4 teaspoon salt and 1 teaspoon vanilla extract.
• Stir in 1/4 teaspoon baking soda until the mixture lightens in color and becomes slightly foamy.
• Immediately pour the hot caramel over the popcorn mixture and quickly stir with a spatula (or two) to coat everything evenly.
• Spread the coated popcorn mixture in an even layer on the prepared baking sheet.
• Bake for 2 minutes, remove and stir the mixture to redistribute, then bake for 2 more minutes. Remove from the oven.
• Allow the mixture to cool completely on the baking sheet so the caramel sets.
• Once cool, add 1 cup Reese’s Pieces and 1 cup Reese’s Peanut Butter Cup Minis; gently toss to combine. Break into clusters and serve.
• Store leftovers in an airtight container.