BAKED  CARAMEL  CORN From: Momma_perfect   6 quarts popped corn (2 cups un-popped) 1 cup butter or margarine 2 cups brown sugar 1/2 cup corn syrup 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla peanuts (optional)   Heat oven to 250 degrees F. Put popped corn in large lightly greased/buttered bown (roast pan).   Melt butter or margarine in medium saucepan. Stir in sugar, syrup and salt. Bring to a boil stirring constantly. Boil without stirring 5 minutes, reducing heat so it will not burn or stick. Remove from heat. Stir in soda and vanilla. Pour over popped corn gradually. Mix well   Place in oven and bake 1 hour, stirring ever 10-15 minutes,, in uncovered roast pan. Store in air tight containers (Tupperware, etc). This will keep for quite a while.   Note:  If peanuts are added, these should be stirred into popped corn in             roast pan prior to pouring syrup over it.