Instructions: Heat oven to 200 . In large roasting pan combine popcorn and pretzels; set aside. In 2 quart saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mix comes to a boil (12-14 minutes). Continue cooking, stirring occasionally, until candy thermometer reads 238 or small amount of mix dropped in ice water forms a soft ball (4-6 minutes). Remove from heat; stir in baking soda. Pour over popcorn mixture; sprinkle peanuts over coating. Stir until popcorn is coated.

Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from oven; stir in candy. Immediately place caramel corn on waxed paper; cool completely.

Break into pieces. Store in tightly covered container.

Makes 24 cups.

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