Caramel Popcorn

1 cup (2 sticks) margarine

2 cups firmly-packed brown sugar

1/2 cup light corn syrup

1 teaspoon soda

1 teaspoon salt

1/2 teaspoon vanilla

6 quarts popcorn (already popped)

1 can peanuts (optional)

1 cup or more pecans (optional)

	Melt margarine in a large pan.
	Stir in sugar, syrup & salt and bring to a boil, boiling for 5 minutes without stirring.
	Remove from heat and stir in baking soda & vanilla; mixture will foam.
	Pour mixture over the popcorn & nuts in ungreased, large roaster-type pan and coat thoroughly. DO NOT butter or grease pan.
	Bake in preheated 250º degree oven for 1 hour, stirring every 15 minutes to coat thoroughly.
	Cool on wax paper & store in an air-tight container.

From The Kitchen Of: Nell Waters, 43rd St. Church of Christ, Austin TX