This recipe from Two Peas & Their Pod combines two of my favorites: caramel corn and toffee! Shockingly, I actually found it almost a tad too sweet, so I modified this version slightly. And there should be a next time with this recipe.
Heath Caramel Corn
12 cups popped popcorn
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1 tsp. salt
1/4 tsp. baking soda
1 tsp. vanilla
1 cup chopped Heath candy bars
Preheat oven to 250°F. Place popcorn in a very large bowl, and set aside.
In a medium saucepan, melt butter over medium heat. Stir in brown
sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil
without stirring 4-5 minutes, or until the mixture is a deep golden
color. Remove from heat, and carefully stir in baking soda and vanilla.
The mixture will bubble.
Pour mixture over the popcorn in a thin stream. Stir to coat the
popcorn. Place popcorn on a large baking sheet that has been lined with a
Silpat baking mat or parchment paper. Bake for 45 minutes stirring
every 15 minutes. Remove from oven, and sprinkle with chopped candy bars. Cool completely, and then break into pieces. Makes 12 to 13 cups.