7 1/2 to 10 c. popped corn (3/4 c. unpopped corn)
1 c. peanuts (optional)
1 c. brown sugar
1/2 c. butter
1/4 c. sorghum
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. baking soda
Pinch of cream of tartar

Combine the popcorn and peanuts (optional) in a 17 x 12 x 2 inch baking pan. Remove any unpopped kernels of popcorn and set aside. Combine brown sugar, butter, sorghum, and salt in a 2 quart saucepan. Cook, stirring, over medium heat until mixture starts to boil. Insert candy thermometer. Cook, without stirring, for 4 minutes longer to 255 degrees - hard ball stage. Remove from heat. Stir in vanilla, soda, and cream of tartar. Pour mixture over popcorn and stir until all of popcorn is coated. Bake in 250 degree oven for 1 hour, stirring every 15 minutes. Pour out and let cool. Store in air-tight containers. Makes 7 1/2 to 10 cups.