8 cups popped popcorn
1 (11.5-ounce) can (2 cups) salted mixed nuts or peanuts
1/3 cup maple-flavored syrup or light corn syrup
1/4 cup firmly packed brown sugar
1 teaspoon seasoned salt
1 cup candy corn
Heat oven to 250°F. Line 15x10x1-inch baking pan with aluminum foil; spray foil with no-stick cooking spray. Set aside.
Combine popcorn and nuts in bowl; set aside.
Combine butter, syrup and brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture comes to a full boil. Continue cooking 1 minute.
Pour butter mixture over popcorn mixture; stir well to coat. Spoon into prepared pan. Bake 1 hour, stirring every 15 minutes. Remove from oven; sprinkle with seasoned salt. Cool completely in pan.
Break up pieces. Place into large serving bowl; sprinkle with candy corn. Store in food container with tight-fitting lid.
- Bagged popped popcorn is available in the snack aisle of the supermarket.
- Be creative and toss this popcorn mixture with your favorite Halloween-colored candy such as orange and brown candy-coated chocolate pieces or various colors of candy corn.