Crispy Caramel Corn

Directions

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