A fun, festive twist on caramel corn - filled with candy!
Line a rimmed baking sheet with parchment paper
Place the popcorn in a very large bowl and set aside
In a microwave safe bowl, combine brown sugar, butter, corn syrup, and salt.
Microwave for 30 seconds and stir mixture thoroughly. Return to microwave and heat for an additional 2 minutes, stirring halfway through.
Remove caramel mixture from microwave and slowly stir in the baking soda and vanilla. Be VERY careful. The mixture will be extremely hot.
Quickly pour the caramel mixture over the prepared popcorn and stir thoroughly to coat. Spread the caramel corn out in a single layer on the prepared baking sheet.
Sprinkle the caramel corn with peanuts and Reese's mix.
Following package instructions, melt the almond bark and then drizzle over the caramel corn.
Allow to cool thoroughly before breaking into clusters. Enjoy!
Caramel corn will keep for 3-4 days in an airtight container.