4 qt. popped corn
1 1/2 c. cocktail peanuts
2 c. brown sugar
1 c. butter
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda

Remove any unpopped kernels. Add peanuts and set aside. In saucepan, combine brown sugar, butter, corn syrup and salt. Bring to a boil and boil for 5 minutes, stirring occasionally. Turn off heat. Quickly stir in baking soda. Add popcorn gently with caramel. Divide caramel corn between two 9 x 9-inch pans. Place in preheated 250°F oven and bake for 1 hour, stirring every 15 minutes. Remove and immediately spread on wax paper to cool.