Caramel Corn

I like to double this recipe, if having a big group over!

12 cups fresh popped corn (not from a microwavable bag)
3/4 cup unsalted peanuts
1 cup firmly packed light brown sugar
1/2 cup light or dark corn syrup
1 stick butter
1/2 tsp. sea salt
1/2 tsp. pure vanilla extract
1/2 tsp. baking soda

Preheat oven to 250 degrees F.

Spray large metal cooking sheet or roasting pan with no-stick cooking spray. Pop fresh popcorn and place on cooking sheet. Sprinkle nuts on top of popcorn and set aside.

In a heavy 2-qt saucepan using a large wooden spoon, stir brown sugar, corn syrup, butter, and salt. Stirring constantly, bring to a boil over medium-low heat. Without stirring, let mixture boil 5 minutes (don't touch it).

Remove from heat; quickly stir in vanilla and baking soda. Be careful as mixture is very hot! Pour mixture over popcorn and nuts. using the wooden spoon, quickly stir to coat evenly, as mixture will set up fast.

Bake at 250 degree F for 1 hour. Stir mixture every 15 minutes to avoid burning! Remove from oven and pour popcorn onto greased foil to cool. Once completely cooled, break apart and store in airtight container.

Tip:You can easily clean the hardened caramel off of the pot and spoon by boiling water in the pot and stirring the spoon in it.  Caramel will dissolve.