Milk Chocolate Popcorn

12 c Popped popcorn
2 1/2 c (12oz can) salted peanuts
1 c Corn syrup
1/4 c Butter or margarine
2 c 11 1/2 oz bag Milk chocolate
Chips

In a large, greased, roasting pan, combine popcorn and nuts. In a large, heavy saucepan combine chocolate chips, corn syrup and butter. Cook over medium heat until mixture boils, stirring constantly. pour over popcorn toss well to coat. Bake in a preheated 300 degree oven for 45 minutes stirring frequently. Cool completely. Store in an airtight container for up to two weeks.

Makes about 14 cups
Recipe from NESTLE Toll house kitchens.
Formated by Diana Lewis