Microwave Carmel Corn

3 qt. popped corn 
1 c. brown sugar 
1 stick margarine 
1/4 c. white corn syrup 
1/2 tsp. salt 
1/2 tsp. baking soda 
peanuts (optional)

Place popcorn and peanuts in large brown bag; set aside.
 
Microwave sugar, margarine, corn syrup and salt for 
3 minutes (stir 3 times). 

Mixture should be boiling. 

Cook 2 additional minutes. 

Remove and add soda; stir. The mixture will become foamy.
 
Pour over popped corn.

Fold top of bag; shake well.

Microwave the bag of popcorn for 1 1/2 minutes.

Remove, shake and microwave an additional 1 1/2 minutes. 

Pour contents onto a cookie sheet and separate with a fork. 
Store in a plastic bag.