Sorghum Caramel Corn

1 C Maple Creek Farm Sorghum syrup (molasses)

½ t. salt

2 sticks butter

½ t. baking soda

1 t. vanilla

1.5 C brown sugar

15-20 C. popped corn

Peanuts

Combine brown sugar, butter, sorghum and salt.  Bring to a boil over medium heat.  Stir in vanilla and soda.  Pour immediately over popped corn and peanuts in a large bowl.  Mix to coat all pieces.  Transfer to shallow pan.  Bake at 250 for one hour, stirring every 15 minutes.  Cool and store in airtight container. 

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