Baked Caramel Popcorn

4 quarts freshly popped corn 1 cup brown sugar, packed 1/2 cup (1 stick) margarine 1/4 cup white corn syrup

1/2 teaspoon salt 1/2 teaspoon vanilla 1/4 teaspoon baking soda 1 cup peanuts, nuts or cashews

Directions:
1. Discard all the un-popped and partially-popped kernels from the popped corn. (This is important!) Put the remaining (fully-popped) corn in a large oven-proof container and keep it warm in an oven set at the lowest setting.

2. Combine the brown sugar, margarine, syrup, and salt in a heavy saucepan. Bring to a boil over medium-high heat, and boil for five minutes. Remove from heat and stir in the vanilla and baking soda. Pour over warm popcorn, add nuts and mix gently, but well.

3. Spread the popcorn mixture on a large cookie sheet and place in a 250° oven for 1 hour, stirring every 15 minutes. Remove popcorn from oven and allow it to cool.

4. Break popcorn into bite-size pieces and store in an airtight container or zippered plastic bag.