Caramel Corn

Vegetable cooking spray

6 quarts popped corn

1 1/2 C pecan halves

1 1/2 C firmly packed brown sugar

3/4 C butter or margarine

3/4 C light corn syrup

1 1/2 C raw peanuts

1/2 t baking soda

1 t vanilla extract

Coat 2 large roasting pans with cooking spray. Combine popcorn and pecans in pans; set aside. Combine sugar, butter, corn syrup, and peanuts in large saucepan; bring to a boil and boil 5 minutes. Remove from heat; stir in soda and vanilla. Pour mixture evenly over popcorn. Stir with a lightly greased long-handled spoon until popcorn is well coated. Bake at 250 for 1 hour, stirring every 20 minutes. Remove from oven and immediately pour mixture onto wax paper, breaking it apart as it cools. Store in airtight containers. Yield: 6 1/2 quarts.