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Gingerbread
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Milk Chocolate Popcorn
12 cups popped corn
2 1/2 cups salted peanuts, (12-oz. can)
1 3/4 cups Milk Chocolate Morsels, (11.5-oz.pkg.)
1 cup light corn syrup
1/4 cup butter or margarine
Preheat oven to 300°F. Grease large roasting pan. Line serving plate with waxed paper.
Combine popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.
Bake, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.
 "Always Kiss The Cook"
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