Easy Chocolate-carmel popcorn

This sounded well fitting for fall/October...


prep: 15 min Total: 1 hr 5 min Makes 18 servings

Need:
1 bag(14oz) Kraft caramels (about 50)
3 tbsp butter or marg
2 tbsp water
12 cups air-popped popcorn
1 cup planters cocktail peanuts(optional)
4 squares Baker's semi-sweet baking chocolate, finely chopped(im sure you can substitute when i figure that out i'll let you know.)


Preheat oven to 300 F. Place caramels, butter and water in heavy saucepan. Cook on low heat until caramels are completely melted, stirring freqently.

Combine popcorn and peanuts in large bowl. Drizzle with the caramel mixture; toss to evenly coat. Spread onto greased large baking sheet.

Bake 20 minutes stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto sheet of waxed paper; cool completely . break apart into small clusters or individuals. Store in tightly covered container at room temp 4 up to a week.