Caramel Popcorn

I am not a fan of chewy caramel popcorn, so this recipe is perfect for me.
It is sweet, buttery and crispy!!
Just the way I like it.

• 1 cup butter
• 1 1/2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn**
• 2-3 cups spanish peanuts (optional)

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a large roaster.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour over popcorn, stirring to coat.
Place the roaster in preheated oven and bake, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

** I like to pop this in the microwave. Place about 1/4 cup of unpopped popping corn in a brown paper bag. Fold down the top a few time and place in microwave. I use the "popcorn" setting. It takes about 3-4 batches for this recipe. (Be sure to filter out the unpopped kernels as you pour it into the roasting pan.)