Caramel Cinnamon Snack Mix Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup popcorn
• 1/2 teaspoon salt, divided
• 1 1/2 cups light brown sugar
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup corn syrup
• 1/4 cup red-hot candies
• 2 cups Teddy Grahams cinnamon graham snacks
• 1 cup candy covered plain chocolate candies (red and green)

Instructions

1. Grease 2 large baking pans and set them aside.
2. Heat 2 tablespoons vegetable oil in a large saucepan over high heat until hot. Add 1/2 cup popcorn kernels, cover the pan, and shake it constantly until the kernels stop popping.
3. Divide the popped popcorn evenly between the 2 large bowls. Add 1/4 teaspoon of salt to each bowl and toss to coat. Set aside.
4. Preheat your oven to 250 degrees. In a medium saucepan, combine 1 1/2 cups light brown sugar, 1/2 cup butter (or margarine), and 1/2 cup corn syrup. Cook over medium heat, stirring constantly with a wooden spoon until the sugar melts. Bring the mixture to a boil and let it boil for 5 minutes, stirring frequently.
5. Remove half of the sugar mixture (about 3/4 cup) from the saucepan and pour it over one portion of popcorn. Use a lightly greased spatula to toss until evenly coated.
6. Add 1/4 cup red-hot candies to the remaining sugar mixture in the saucepan. Stir constantly with the wooden spoon until the candies melt. Pour the mixture over the other portion of popcorn and toss with the spatula until evenly coated.
7. Spread each portion of popcorn in an even layer in the prepared pans using the lightly greased spatula.
8. Bake for 1 hour, stirring every 15 minutes with the wooden spoon to prevent the popcorn from sticking together.
9. Allow to cool completely in the pans before combining the popcorn with 2 cups of Teddy Grahams cinnamon graham snacks and 1 cup of candy-covered plain chocolate candies in a large bowl.
10. Store the mix in an airtight container at room temperature for up to 1 week.