KUNG PAO KRUNCH POPPED CORN

3 quart popped corn
1 (3 oz.) can LaChoy Chow Mein Noodles
1/2 cup party peanuts
2 cups dark corn syrup
1/3 cup sesame seeds
1 tbsp. oriental sesame oil
2 tsp. ground ginger
1 tsp. garlic powder
1 tsp. baking soda
1/4 tsp. cayenne pepper

In large bowl, combine popped corn with chow mein noodles and peanuts; set aside.

In medium saucepan, over medium heat, bring corn syrup to a boil. Boil rapidly 7 minutes; remove from heat.

Working quickly, stir in remaining ingredients; pour over popped corn mixture, tossing gently to coat.

Evenly spread coated corn onto greased wax paper. Using two forks, pull popcorn mixture as thinly as possible; allow to cool before breaking into smaller pieces. Store in airtight container.

Makes 1 quart
Source: Orville Redenbacher's Guide to Popping Corn