Caramel Corn

Ingredients:

25-26 cups plain popped popcorn (use 1 cup popcorn kernels and then take out a few cupfulls)
2 cups dry roasted peanuts

2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter (2 sticks)
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Directions:

1. Pop popcorn.  (6 tbsp oil and 1 cup popcorn kernels) in a large stockpot.  Pour most of the popcorn out in a giant bowl.  Place a cooling rack on a baking sheet and pour the remaining popcorn on the baking rack so that the seeds can fall through.  Caramel covered popcorn seeds are no bueno for teeth.  Make sure all seeds are filtered out and place the popped popcorn into a turkey roaster pan.  Add the 2 cups of peanuts to the popped corn. Set aside.
2. Preheat the oven to 225 degrees.   Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil on a VERY SLOW BOIL for 5 minutes while stirring constantly.  If your boil is too fast then the caramel mixture will be ruined.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pan, and stir to coat. Don't worry too much at this point about getting all of the corn coated.  It will all melt together as it cooks and you stir it every 15 minutes.
4. Bake for 45-50 minutes, removing the pan, and giving them each a good stir every 15 minutes. Test for chewiness.  Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
5. Note:  When cooled, can drizzle with white and dark chocolate.  Yummmmy!