Trick-or-Treat Caramel Corn

Trick-or-Treat Caramel Corn 16 cups plain popped popcorn 5 cups miniature pretzels 2 cups firmly packed brown sugar 1 cup Butter 1/2 cup dark corn syrup 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup salted peanuts 1 cup candy-coated milk chocolate pieces 1 cup candy corn Heat oven to 200°F. Combine popcorn and pretzels in large roasting pan; set aside. Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (18 to 20 minutes). Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 240°F. (3 to 5 minutes). Remove from heat; stir in baking soda. Pour mixture over popcorn and pretzels; sprinkle with peanuts. Stir until all popcorn is coated. Bake for 20 minutes; stir. Continue baking for 20 minutes. Stir in chocolate pieces and candy corn. Continue baking for 5 minutes. Immediately spread onto waxed paper to cool. Store in tightly covered container.