3 qts. popped corn
1 1/2 c. peanuts
1 c. packed brown sugar
1 1/2 c. butter
1/4 c. light corn syrup
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 dish. Microwave on high 3 to 4 minutes, stirring after each minute, until mixture comes to a boil. Microwave 2 minutes more. Stir in baking soda. Pour syrup mixture over popped corn and peanuts in bag. Close bag and shake well. microwave on high 1 1/2 minutes. Shake bag well. Microwave 1 1/2 minutes more. Shake bag and pour caramelized popcorn into large roasting pan. Cool and stir to separate caramel corn kernels.

Makes about 3 quarts.