INGREDIENTS
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For the caramel popcorn:
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4 quarts lightly salted popped popcorn [around 16 cups]
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2/3 cup salted cocktail peanuts [or your favorite nut]
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3/4 cup butter [1 1/2 sticks]
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1 cup packed light brown sugar
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2/3 cup light corn syrup
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1/2 tsp salt
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1/2 tsp baking soda
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1 tsp pure vanilla
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For the topping:
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1 [12] oz pkg milk chocolate chips
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2 Tbsp solid vegetable shortening [or 1/4 cup heavy cream]
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1/3 cup English toffee bits
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sea salt