Crispy Caramel Corn

3 1/2 quarts popped popcorn (about 1/2 cup unpopped)
1/2 cup cocktail peanuts
1/2 cup butter or margarine
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

Preheat oven to 250 degrees F. Grease well a 15 x 10-inch jellyroll pan.

Place popped popcorn and peanuts in large well greased bowl.

Melt butter in large heavy saucepan; stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat and boil 5 minutes. Remove from heat and stir in vanilla extract and baking soda. Pour syrup over popcorn mixture and mix well. Spread on greased jellyroll pan. Bake 1 hour, stirring every 15 minutes. Remove from oven and separate kernels when cool enough to handle.

Store in tightly covered containers.