2 qt Freshly popped corn (8 c.)
1/2 c  Raw, shelled peanuts
1/4 c  Packed light brn. sugar
3 tb Unsalted butter
1/4 c  Light corn syrup
1/4 c  Light molasses
1/2 ts Salt
1/4 ts Vanilla extract or flavor
1/4 ts Baking soda

1) Preheat oven to 250 F. 2) Spread popcorn in lge, well-buttered roasting
pan. Sprinkle peanuts on top and set pan aside. 3) In heavy saucepan,
combine sugar, butter, corn syrup, molasses, and salt. Stir over med. heat
until the mixture boils. Continue boiling gently, without stirring, until a
candy-jelly thermometer in syrup reads 250 F. Remove from heat and stir in
the vanilla and baking soda. 4) Pour the syrup over the popcorn and peanuts
and rapidly mix with a spatula to coat the pcs. evenly. 5) Bake caramel
corn in preheated oven for 1 hr, stirring occasionally, then cool the candy
in the pan. 6) Slip the cooled candy out of the pan with spatula and break
into fairly large chunks. Store airtight up to 1 wk.

Yield: 6 to 7 cups