1 c. butter
2 c. brown sugar
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 qts. prepared popcorn (3/4 c. not popped)
1 c. unsalted peanuts

Melt butter. Stir in sugar, syrup and salt. Boil, stirring constantly about 3 minutes. Boil last 5 minutes without stirring. Take off heat and add soda and vanilla. Pour over corn. Toss until all popped corn is well coated.

Pour onto large 10"x14" pan or large sided cookie sheet. Bake at 250 degrees for 1 hour. Every 15 minutes, stir the corn with spatula. Last 30 minutes at peanuts and toss. Cool before breaking up into containers.