My Amish Friend's Caramel Corn

• plain popped corn↗7 quarts
• dry roasted peanuts (optional)↗2 cups
• brown sugar↗2 cups
• light corn syrup↗1⁄2 cup
• salt↗1 teaspoon
• butter (recipe calls for margarine, but I prefer butter)1 cup
• baking soda↗1⁄2 teaspoon
• vanilla extract↗1 teaspoon

Step-by-step instructions

1. 1

   Place the popped popcorn into 2 greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.

2. 2

   Preheat oven to 250°F Combine the brown sugar, corn syrup, butter, and salt in a saucepan.

3. 3

   Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

4. 4

   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 pans and stir to coat.

5. 5

   Don't worry too much at this point about getting it to coat all of the corn.

6. 6

   Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.

7. 7

   Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces.

8. 8

   Allow to cool completely, then store in airtight containers or resealable bags.