Brown Bag Caramel Corn
by Donn Cheyney

3 qts popped corn (3/4 C unpopped corn)
1 1/2 C salted Spanish peanuts
1 C firmly packed brown sugar
1/2 C butter
1/4 C light corn syrup
1/2 tsp salt
1/2 tsp baking soda

Place popped corn and peanuts in large brown paper bag; set aside. In a two-quart microwave dish, combine brown sugar, butter, corn syrup and salt. Microwave on high for three to four minutes, stirring after each minute till mixture comes to boil; microwave two minutes more. Stir in baking soda. Pour syrup mixture over popcorn and peanuts in bag. Close bag; shake well. Microwave on high 1 1/2 minutes. Shake bag; pour into large bowl. Yields three quarts.