Caramel Corn

• 8 c. popped popcorn (about 1/3 c. unpopped)
• 3/4 c. packed brown sugar
• 6 Tbsp. margarine or butter
• 3 Tbsp. light corn syrup
• 1/4 tsp. salt
• 1 c. peanuts (if desired)

1. Spread popcorn out in a 17 x 12 x 2-inch baking pan; set aside.
2. For caramel mixture, in a heavy saucepan, combine the brown sugar, margarine, corn syrup and the salt.
3. Cook and stir over medium heat until mixture starts to boil.
4. Continue cooking for 5 minutes.
5. Remove caramel mixture from
6. heat; pour over popcorn.
7. Toss quickly to coat.
8. Bake the caramel-coated popcorn in a 300u0b0 oven for 15 minutes.
9. Stir popcorn.
10. Return to oven; bake 5 to 10 minutes more, or until well coated.
11. Gently stir in the peanuts, if desired.
12. Turn caramel popcorn out onto foil. Cool; break up into 1-inch pieces.
13. Store in the Tupperware cereal storer.
14. Makes about 10 cups.

brown sugar, margarine, light corn syrup, salt, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257309 (may not work)