Just In Time For Fall

Here is a GREAT recipe for carmel corn that I love. It came out of a magazine my mom found. It is simple and easy to make...and surprisingly not messy at all. If you try it let me know what you think.

25 - 26 cups popped popcorn ( about 1 1/2 cups unpopped corn)
2 cups spanish peanuts

1 cup butter
2 cups brown sugar
½ cup light corn syrup
1 tsp salt

Put butter, sugar,syrup and salt in a pan, melt together, then boil 5
minutes without stirring. Shut off the heat, add 1 tsp. vanilla and ½
tsp. soda. Stir and then pour onto popcorn and peanuts, mix it
all up, put in oven at @ 250 degrees, for 1 hour, stir it every
15 minutes.