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Caramel Corn

5 quarts popped corn
2 cups granulated sugar
1/4 cup white corn syrup
2 Tbsp vinegar
2 Tbsp water
1 tsp baking soda
1 cup peanuts whole or chopped

Warm popped corn in slow oven. Meanwhile heat the sugar over low
heat, allowing it to brown but not scorch. Add syrup, vinegar and
water and salt to it. Stir only until sugar is dissolved. Boil
mixture until it forms a hard ball when it is dropped in cold water.

Remove from heat and add soda and peanuts, stirring well. Pour
immediately over warm popped corn.

Stir well until all kernels are coated. Allow to cool, stirring
occasionally to break up large chunks.

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