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

Place popped corn and peanuts in large brown paper bag. Set aside.

Combine brown sugar, butter, corn syrup and salt in 2 quart glass bowl or casserole. Microwave on high 3-4 minutes until comes to boil. Microwave an additional two minutes. Remove. Stir in baking soda.

Pour syrup mixture over popped corn. Close bag and shake well. Microwave for 1 1/2 minutes. Shake bag. Pour caramelized popcorn into large roasting pan. Cool and stir to separate kernels.