8 c. popped popcorn (1/3 c. unpopped)
3/4 c. brown sugar
6 tbsp. butter
3 tbsp. corn syrup

Spread popcorn out on cookie sheet; set aside. For caramel mixture in a heavy medium saucepan combine 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 into pieces and store in air tight container.