Because you don't need to pop the corn or use a candy thermometer, this is faster and easier than more traditional caramel corn recipes. This caramel corn is so addicting!
1 cup salted peanuts (optional)
1 cup butter, cubed
1 cup packed brown sugar
1/2 cup light corn syrup
Place puffed corn and peanuts in a large roasting pan or 2 - 10x15 pans; set aside. In a large heavy saucepan, bring the butter, brown sugar and corn syrup to a boil, stirring occasionally; cook for 2 minutes. Remove from the heat and add vanilla and baking soda; stir well (mixture will foam up). Pour over corn snacks and toss well with a rubber spatula. Make sure most of the caramel is off the bottom of the pan or it will get too brown. Toss well to coat.