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Caramel Corn


2 Sticks margarine
2 c Light brown sugar
1/2 c Light corn syrup
1/2 tsp. Baking soda
1 tsp. Vanilla
6 quart 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 minutes. with spatula. Stir occasionally while cooling to prevent from sticking to pan. Store in airtight container.

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