I used this recipe from AllRecipes.   Nothing particularly complex about this process.   In previous iterations, I hauled out a candy thermometer and hovered over the pot to get the caramel *just* right so it would harden on cooling.  This adds a step by pouring a thin caramel over the corn and then baking at low heat (250) for up to an hour.  Notes: Reviewers suggest you can halve the butter with no discernible effect on the final product.  Next time, I’ll add peanuts.