Caramel Corn

I have always believed that making something so simple as caramel corn is one of those things we do out of spite as I cannot justify paying $6.00 for a bag of it. it just also happens to tun out that the caramel corn you make yourself is much more delicious than the kind you can get at the mall and you get the added satisfaction of knowing what goes into it.

A perfect accompaniment to a games night in.

Caramel Corn
Makes about 28 servings, can easily be halved.

7 quarts plain popped popcorn (about 24 cups)
2 cups dry roasted peanuts
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract

1. Place the popped popcorn into two shallow 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. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
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 pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Allow to cool completely, then store in airtight containers or resealable bags.