8 c. popped popcorn (about 1/3 cup unpopped)
3/4 c. brown sugar, packed
6 tbsp. butter
3 tbsp. light corn syrup

Spread popcorn out in 17 x 12 x 2 inch baking pan; set aside. For caramel mixture, in a heavy medium saucepan combine the brown sugar, butter, corn syrup, and 1/4 teaspoon salt. Cook and stir over medium heat until mixture starts to boil. Continue cooking for 5 minutes. Remove caramel mixture from heat and pour over popcorn. Toss quickly to coat. Bake the caramel-coated popcorn in a 300 degree oven for 15 minutes. Stir popcorn. Return to oven and bake 5 to 10 minutes more or until well coated. Gently stir in 1 cup peanuts, if desired. Turn caramel popcorn out onto foil. Cool; break up into 1- inch pieces. Store in the Cereal Storer. Makes about 10 cups.