8 c. popped popcorn
3/4 c. packed brown sugar
6 tbsp. butter
3 tbsp. light corn syrup

Spread popcorn in a large cookie sheet and set aside. In a 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. Cook for 5 minutes. Remove from heat and pour over popcorn. Toss quickly to coat. Bake the caramel corn in a 300 degree oven for 15 minutes. Stir and return to oven and bake 5 to 10 minutes more until well coated. Stir in 1 cup peanuts if desired. Turn caramel corn onto foil. Cool, break up into 1 inch pieces. Makes about 10 cups.