Caramel Corn

• 1/2 c. firmly packed brown sugar
• 1/3 c. light corn syrup
• 1/4 c. butter flavor Crisco
• 1/2 tsp. vanilla
• 2 qt. (8 c.) popped popcorn
• 1 c. coarsely chopped unsalted peanuts

1. Preheat oven to 300u0b0.
2. Generously grease 15 x 10 x 1-inch jelly roll pan.
3. Set aside.
4. Blend sugar, corn syrup, Crisco and vanilla in large saucepan.
5. Cook on medium-high heat about 2 minutes or until light and foamy, stirring constantly.
6. Remove from heat; add popcorn, tossing to coat.
7. Stir in peanuts.
8. Spread in greased baking pan.
9. Bake at 300u0b0 for 8 minutes.
10. Use pancake turner to push popcorn from bottom of pan.
11. Turn and stir well.
12. Return to oven for 7 additional minutes.
13. Use turner again to turn and stir. Cool in pan.
14. Break into bite-size pieces.
15. Store in covered container.

brown sugar, light corn syrup, butter flavor, vanilla, popcorn, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858162 (may not work)