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Caramel Corn

2 Sticks margarine
2 c Light brown sugar
1/2 c Light corn syrup
1/2 ts Baking soda
1 ts Vanilla
6 qt Popped corn
1 c Or more of Spanish peanuts-(optional)

Heat margarine, brown sugar and corn syrup. Bring to boil, stirring often.
Boil for 5 minutes. very slowly as not to burn - do not stir. Add baking soda
and vanilla, then blend and pour over popcorn. Mix and bake in a buttered
roasting pan. Bake mixture at 250 degrees for 1 hour. Stir every 15 mins.
with spatula. Stir occasionally while cooling to prevent from sticking to
pan. Store in airtight container.

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