<http://schema.org/recipeInstructions>
" Preheat oven to 250 degrees. Lightly grease two 15 1/2&amp;quot; by 10 1/2&amp;quot; jelly-roll pans or spray with nonstick cooking spray. Place popped corn in very large bowl; discard any unpopped kernels. Add peanuts; toss to combine. Set aside. In 3-quart saucepan, heat butter, sugars, and corn syrup on medium until butter melts and sugars dissolve, about 5 minutes, stirring frequently with metal spoon or heat-safe spatula. Increase heat to medium-high and heat to boiling, about 3 minutes; boil 3 minutes longer. Remove saucepan from heat; stir in baking soda (mixture will bubble vigorously), and pour over popcorn mixture in bowl. Stir immediately; continue stirring until all popcorn is evenly coated. Divide popcorn mixture between prepared jelly-roll pans; spread evenly. Place pans on 2 oven racks. Bake popcorn mixture 45 minutes, rotating pans between upper and lower racks halfway through baking and stirring occasionally. Cool popcorn mixture completely in pans on wire racks, about 1 hour. Break apart any large clusters of popcorn when cool. Store in tightly sealed containers at room temperature up to 2 weeks.Nutritional information is based on each 1/2 cup."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30126/caramel-crunch-holiday-gifts-recipes/>