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Caramel Corn

Servings: 24


6 quarts unsalted popped popcorn
2 cups salted peanuts
1 cup (2 sticks) butter
2 cups packed dark brown sugar
1/2 cup white corn syrup
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla

Cooking Directions:

Measure popcorn and nuts into two 13x9x2-inch baking pans. Bake 5 minutes at 250°F to crisp popcorn.

In heavy saucepan, melt butter; add brown sugar and corn syrup. Bring to a full boil over medium-high heat, stirring constantly. Boil 5 minutes. Immediately remove from heat; add baking soda and salt, then vanilla. Pour syrup over popcorn and nuts, stirring to coat evenly. Bake at 250°F for 50 minutes, stirring every 10 minutes. Cool on waxed paper.

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