Milk Chocolate Popcorn

Yields:	14 cups
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	Preparation	10 minutes
	Cooking	1 hours
	Ready In	2 hours

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Ingredients

12	cups	popping corn	already made
12	ounces	peanuts, salted
1	cup	corn syrup
1/4	cup	butter	or margarine
12	ounces	milk chocolate chips

Directions

In a large, greased, roasting pan, combine popcorn and nuts.

In a large, heavy saucepan combine chocolate chips, corn syrup and butter.

Cook over medium heat until mixture boils, stirring constantly.

Pour over popcorn toss well to coat.

Bake in a preheated 300 degrees F oven for 45 minutes stirring frequently.

Cool completely. Store in an airtight container for up to two weeks.

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Member Review

Blueberry Oat Muffins

use smart balance with the butter/margerine and lactaid milk - throw in some walnuts and a few frozen blueberries but use the dried ones mostly. I cut down on the flout to 3/4 C and the sugar to 3/4 C- results were wonderful Arthur

Reviewed by arthur