Crispy Caramel Corn

• 3 1/2 qt. popped popcorn (about 1/2 c. unpopped)
• 1/2 c. cocktail peanuts (optional)
• 1/2 c. butter or margarine
• 1 c. firmly packed light brown sugar
• 1/4 c. light corn syrup
• 1/2 tsp. salt
• 1/2 tsp. vanilla extract
• 1/4 tsp. baking soda

1. Preheat oven to 250u0b0.
2. Grease well a 15 x 10 x 1-inch jelly roll pan.
3. Place popped popcorn and peanuts in large well-greased bowl.
4. Melt butter in large heavy saucepan; stir in brown sugar, corn syrup and salt; bring to a boil.
5. Reduce heat and boil 5 minutes.
6. Remove from heat and stir in vanilla and soda.
7. Pour syrup over popcorn mixture and mix well.
8. Spread on jelly roll pan. Bake 1 hour, stirring every 15 minutes.
9. Remove from oven and separate kernels when cool enough to handle.
10. Store in tightly covered containers.
11. Yields 3 1/2 quarts.

cocktail peanuts, butter, brown sugar, light corn syrup, salt, vanilla extract, baking soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219869 (may not work)