1 cup of pecans
1 cup almonds
1 cup of peanuts.
2 cups packed brown sugar
1/2 cup light Caro syrup
1 cup butter
1/2 teaspoon of baking soda
1 teaspoon salt
1 teaspoon vanilla
1 bar 4 ounces white chocolate (melted)
1 bar 4 ounces milk chocolate (melted)
Pop 3/4 cup unpopped popcorn, take out kernels add pecans, almonds and peanuts. Set aside. In a sauce pan mix: 2 cups packed brown sugar, 1/2 cup light Caro syrup, 1 cup butter. Mix on medium heat, bring to boil for five minutes. Take off heat and stir in: 1/2 teaspoon of baking soda, 1 teaspoon salt, 1 teaspoon vanilla. Mix until combined. Add nuts to bowl, then pour over popcorn and nuts in a large bowl and mix until coated. Separate into two pans and put in a 200° oven bake for one hour stirring every 15 minutes. Line my baking sheets with Silicon Baking Mat which allows the melted chocolate to come off the sheet pan easily and not stick to the pan. After baked split into thirds. Pour one bar of melted white chocolate on one of the three pans. Pour one bar melted milk chocolate on another pan. Leave the other pan plain caramel. Allow to cool. Mix all together.