Caramel Corn
7 quarts unsalted popped corn* 1 cup (2 sticks) unsalted butter 2 cups packed brown sugar 1 teaspoon salt ½ cup light corn syrup ½ teaspoon baking soda 1 teaspoon vanilla extract 2 cups spanish peanuts or dry roasted peanuts

Preheat oven to 250° F.

Place popped popcorn into large disposable aluminum roasting pan. Add the peanuts. Set aside.

Combine butter, brown sugar, salt and corn syrup in a heavy saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to begins to boil, boil for 5 minutes while stirring constantly. Remove from heat; stir in baking soda and vanilla extract. Immediately pour over popcorn and nuts. Stir well to coat. Don't worry too much at this point about getting all of the popcorn coated.

Bake in preheated oven for one hour, stirring every 15 minutes, or until popcorn is dry. Spread on waxed paper to dry. Store in air-tight container. Yield: 28 cups.

*A little over one cup of unpopped corn will yield 7 quarts of popped corn.