3 qts. popped corn
1 1/2 c. peanuts (opt.)
1 c. brown sugar
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda

1. Place popped corn and peanuts in a large brown paper bag and set aside.

2. Combine brown sugar, butter, corn syrup and salt in 2 quart glass casserole.

3. Microwave on high 3 to 4 minutes stirring after each minute or until mixture comes to a boil.

4. Microwave 2 minutes more.

5. Stir in baking soda and pour mixture over the popped corn in the bag.

6. Close bag and shake well.

7. Microwave on high for 1 1/2 minutes. Shake bag.

8. Shake bag and pour caramelized popcorn into a large roasting pan or bowl.

9. Cool and stir to separate caramel corn kernels.

Lisa Kissling Lorraine Oliver