Crispy Caramel Popcorn

From Esther H. Shank's Cookbook-'Mennonite Country-Style Recipes


8-9 quarts popped corn-Have ready in large greased container.
1 cup peanuts-optional
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2 cups brown sugar
1 tsp. salt
1/2 cup light corn syrup
1 cup butter or margarine

Combine in saucepan, stirring constantly until boiling.
Boil 5 minutes.
Remove from heat.

Stir in until foamy:
1/2 tsp. baking soda
1 tsp. vanilla

Pour over popped corn mixing until well coated. Pour into two large pans-sprayed or buttered-
and heat in 250 degree oven for 1 hour, stirring every 15 min.
Remove, cool, and separate.
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A quick Hertzler version:

Melt one stick of butter in saucepan.
Add 1/2 to 1 cup peanut butter.
Mix until smooth.

Add brown sugar and/or maple syrup
and bring to a boil. We never measure except for the stick of butter.
(Probably 1 cup of sweetener or a little more.)

Cook, stirring occasionally for 5 min.
Remove from heat.

Add a teaspoon of vanilla.
Pour over popcorn and mix.