About 30 minutes before serving, combine popped corn and peanuts in a 4-qt. bowl. Set aside. In a small pan, place caramel squares and half & half. Cook on medium-high for 3 minutes, stirring every minute until mixture comes to a boil. Gradually stir caramel sauce into popcorn mixture until coated well.
Return mixture to the stove and cook on high 3 minutes, stirring every minute. Cool slightly. Spoon caramel-coated popcorn in small clusters onto waxed paper. Cool completely. Makes about 8 cups at 350 calories per cup.
Contributor: Wabash Valley Farms