Autumn's Here! Time for Caramel Corn!

This is a vintage recipe that everyone will enjoy! I suggest a double batch, as I assure you it won't last long! If you must, you may pop the popcorn in the microwave. How many peanuts? I'd say about a half a can. (I'm not known for measuring, by the way.) Your kitchen will smell so wonderful while the caramel corn bakes! So, maybe you can mix up a batch with the kids, or share it with your neighbor. Perhaps it's time for a new tradition!

Cheryl's Caramel Corn

1 cup butter

2 cups brown sugar

½ cup dark corn syrup

1 teaspoon salt

½ teaspoon baking soda

1 teaspoon vanilla

5-6 quarts popcorn

Peanuts

Melt the butter, and then stir in the brown sugar, syrup, and salt. Bring to a boil, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in baking soda and vanilla. Place popcorn and nuts in roasting pan and slowly add the syrup mixture. Gently stir until the mixture covers the popcorn. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Turn out onto waxed paper and enjoy!