Caramel Corn with Cranberries

Preheat the oven to 250 degrees. Place the popped popcorn, peanuts, and cranberries in two large roasting pans.

In a medium saucepan, combine the sugar, corn syrup, salt, and butter over medium heat. As the butter starts to melt, stir to mix completely. When the mixture begins to boil, stir constantly for five minutes. Remove from heat and mix in the baking soda and vanilla extract. Pour the caramel over the popcorn and stir a couple of times (not all of the popcorn will be coated).

Bake for one hour, stirring every 15 minutes. Turn the popcorn out onto parchment paper, break apart, and allow to cool.