Preheat oven to 250 degrees F. Using a Presto® popcorn popper, pour popcorn into the unit and pop as directed. Remove any unpopped kernels. Measure 3 quarts popped corn into a large bowl and mix in apples, raisins and peanuts; set mixture aside. Combine brown sugar, butter, corn syrup and salt in a heavy 2-quart saucepan. Cook on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248 degrees F.), about 5 minutes. Remove from heat and stir in spices and baking soda. Pour hot caramel over popcorn mixture and stir to distribute. Place caramel corn in a large shallow sheet pan. Bake for 45 to 50 minutes. Stir every 15 minutes. Allow to cool before serving.
Recipe courtesy of Orville Redenbacher's® Gourmet® Popping Corn
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