Homemade Caramel Corn

5 quarts freshly popped popcorn (unsalted)
1 cup raw peanuts
1 cup butter or margarine
2 cups firmly packed light brown sugar
1/2 cup dark corn syrup
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla

Combine popcorn and peanuts in a lightly greased roasting pan.

Mix well and set aside.

Melt butter in a large saucepan; stir in sugar and corn syrup.

Bring to a boil and boil 5 minutes, stirring occasionally.

Remove from heat; stir in soda, salt, and vanilla.

Pour sugar mixture over popcorn mixture, stirring until evenly coated.

Bake at 250 for 1 hour, stirring every 15 minutes.

Cool and store in air tight container.

*** I don't use peanuts nor microwave popcorn.  But I do microwave my popcorn.  I buy the unpopped kernel corn.  I put about 1/2 cup in a brown paper bag and fold tightly.  Place bag in the microwave and cook according to microwave popcorn instructions..you know, when it stops frequently popping, you know it's time to take it out.

This taste best right out of the oven but of course we know we shouldn't eat 5 quarts of caramel corn at one time.  But if you taste it, you will certainly be tempted.

I got this recipe from my cousin who lives in Chicago.  I put off making this b/c I thought it would be complicated.  I was so surprised at how easy it was, I hate I didn't make this any sooner.