4 qts. popped corn
1 tsp. vanilla
1/2 c. butter
1/2 to 1 c. spanish peanuts (optional)
1 c. brown sugar
1/4 c. light corn syrup
1/2 tsp. baking soda

In a 2 quart kettle (non stick) combine sugar, butter, and corn syrup. Cook for 1 to 2 minutes or until mixture bubbles. Boil for 3 more minutes, stir constantly. Remove from heat and add baking soda and vanilla, stir well. Spray lower 1/2 of large brown paper bag with Pam. Add popcorn. Add 1/2 to 1 cup peanuts if desired. Pour caramel mixture over popcorn. Fold down bag and shake well. Microwave for 1 minute, shake well. Microwave for 1 minute, shake well. Microwave for 30 seconds, shake well. Microwave for 30 seconds, shake well. Pour out onto a cookie sheet and cool.