CARMEL CORN (non sticky kind)

¾ c. water
½ c. light corn syrup
1 ½ c. sugar
1 ½ c. brown sugar
1 t. salt
1 c. raw peanuts
½ t. soda
1 t. vanilla
Popcorn
½ c. butter

Combine water, corn syrup, sugars, & salt in pan. Cook stirring constantly to 295 degrees on candy thermometer. Remove from heat. Add butter, stir until melted. Add soda & vanilla. Pour over popcorn that has been kept warm in a 200 degree oven. Spread on cookie sheet. Separate with fork.

Teresa Moore