3 qts. popped corn
1 1/2 c. Spanish peanuts
1 c. sugar
1/2 c. honey
1/2 c. light corn syrup
1 c. peanut butter
1 tsp. vanilla

In large roasting pan combine corn, peanuts, keep warm in 250 degree oven. Butter sides of heavy 1/2 quart saucepan. Combine sugar, honey, corn syrup. Bring to a boil, stirring constantly, boil hard 2 minutes. Remove from heat. Stir in peanut butter and vanilla immediately. Pour over popcorn mixture. Stir to coat well. Cook, break into bite size pieces.