Recipe - Caramel Corn With Peanuts

2 qt Freshly popped corn (8 c.)
One half cup Raw, shelled peanuts
One fourth cup Packed light brn. sugar
3 tablespoon Unsalted butter
One fourth cup Light corn syrup
One fourth cup Light molasses
One half teaspoon Salt
One fourth teaspoon Vanilla extract or flavor
One fourth teaspoon Baking soda

1) Preheat oven to 250 F. 2) Spread popcorn in lge, wellbuttered roasting
pan. Sprinkle peanuts on top and set pan aside. 3) In heavy saucepan,
combine sugar, butter, corn syrup, molasses, and salt. Stir over med. heat
until the mixture boils. Continue boiling gently, without stirring, until a
candyjelly thermometer in syrup reads 250 F. Remove from heat and stir in
the vanilla and baking soda. 4) Pour the syrup over the popcorn and peanuts
and rapidly mix with a spatula to coat the pcs. evenly. 5) Bake caramel
corn in preheated oven for 1 hr, stirring occasionally, then cool the candy
in the pan. 6) Slip the cooled candy out of the pan with spatula and break
into fairly large chunks. Store airtight up to 1 wk.

Yield: 6 to 7 cups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini