INGREDIENTS
Servings: 28
Plain popped popcorn 
7 quarts
Roasted peanuts 
2 cups
Brown sugar 
2 cups
Light corn syrup 
1/2 cup
Salt 
1 tsp 
Margarine 
1 cup
Baking soda 
1/2 tsp 
Vanilla extract 
1 tsp 
Foolproof Caramel Corn
Prep:
15 m
Cook:
1 h 0 m
Ready in:
1 h 15 m
DIRECTIONS
  1. Place the popcorn into 2 greased roasting pans. Add the peanuts and set aside.
  2. Preheat the oven to 250°F. In a saucepan, combine brown sugar, corn syrup, margarine, and salt. Bring the mixture to a boil over medium heat, stirring. Boil for about 5 minutes while stirring the mixture constantly. Remove from heat. 
  3. Stir in soda and vanilla. Pour over the popcorn in the pans. Stir until it's coated well.  
  4. Bake for about 1 hour, removing the pans and stirring them every 15 minutes.
  5. Line the countertop with waxed paper and place the corn on the paper. Separate the pieces. After that, let the corn cool. 
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