Desserts:

Caramel Corn with Nuts

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Ingredients

8 cups popcorn, popped
2 cups Spanish peanuts
3/4 cup firmly packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon vanilla

Instructions

Preheat oven to 300 degrees. Remove all unpopped kernels from popped corn. Put popcorn and peanuts into a large baking pan. In a 2 quart saucepan combine suger, butter, corn syrup and salt. Cook and stir over medium heat until butter melts and mixture comes to boiling. Cook, do not stir for 5 minutes more and remove from heat. Stir in baking soda and vanilla. Pour over popcorn; gently stir to coat. Bake in oven for 15 minutes and stir. Bake 5 or 10 minutes more. Remove corn to a large bowl and cool. Yields 8 cups.

Mary Stauffer
Eldridge