Caramel Corn

1 cup margarine

2 cups light brown sugar

½ cup light Karo syrup

1 tsp vanilla

½ tsp baking soda

1 tsp salt

24 cups hot air-popped popcorn = approx 2 cups un-popped

1-2 cups peanuts-optional

Preheat oven to 250. Spray 2 large foil pans with baking spray generously. Divide popped corn evenly between the two pans.

In large pot, melt margarine, stir in brown sugar, corn syrup and salt on med-high heat. Wait to boil-stirring constantly. Once boiling, boil 5 min without stirring. Remove from heat. Stir in vanilla and baking soda. (add 1-2 cups of peanuts here) Gradually pour over popped corn. Stir with greased spatula until covered.

Bake for 1 hour-stirring every 15 min. Remove and cool completely. Then break-up corn. Store in air tight container or zip-lock bags.