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7 qts.plain popped popcorn

2 c. dry roasted peanuts (optional)
2 c. semi sweet chocolate chips (optional)
2 c. brown sugar
1/2 c. light corn syrup
1 teaspoon salt
1 c. margarine or butter
1/2 tsp. baking soda
1 tsp. vanilla extract

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. If you are using peanuts, add them to the popped corn. Set aside.

Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, butter/margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

Remove from heat. Stir in baking soda and vanilla until the mixture is light and foamy. Immediately pour over the popcorn in the pans, and stir until corn is well coated.

Bake for 1 hour, removing the pans, and stirring the corn in the pans every 15 minutes or so.

Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

 

 

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