1. Preheat oven to 250 degrees F.

2. Pop the microwave popcorn. Spread it evenly over a large baking pan. Sprinkle spanish peanuts evenly over the top.

3. In a small saucepan, whisk together the brown sugar, corn syrup, vanilla, and butter, and bring to a boil over medium-high heat. Continue to boil, stirring often, about 3 to 5 minutes.

4. Take the mixture off of the heat, and whisk in the baking soda. Immediately pour over the popcorn.  Gently and evenly spread the caramel mixture until all of the popcorn is coated.

5. Bake for 1 hour, stirring every 20 minutes. Remove from the oven, and cool for 20 minutes. Gently break up the popcorn. Serve immediately, or store in an airtight container for up to 5 days.

Not a baseball fan? No worries! This is also a great recipe for Halloween, as it can easily be adapted into popcorn balls. Just add the step of forming the popcorn into balls with a large spoon or ice cream scoop after you’ve added the caramel, but before you bake it.

Be sure to head back over on Friday, I’ll be sharing some of my favorite Halloween treat finds from across the web, in this week’s edition of Sweets of the Week.  If you have your own Halloween recipe you’d like to be considered, send it to me at sweetsbycharity@gmail.com.

Until next time,

Happy Baking!

~Sweet Charity~