5 qts. freshly popped corn, unsalted
1 c. raw peanuts
1 c. butter
2 c. firmly packed dark brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1/2 c. corn syrup

Combine popcorn and peanuts in a lightly greased roasting pan, mix well and set aside. Melt butter in large saucepan; stir in sugar and corn syrup. Bring to a boil; boil 5 minutes, stirring constantly. Remove from heat, stir in soda and vanilla. Pour sugar mixture over popcorn mixture, stirring until evenly coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool and store in an airtight container. Yield: about 5 quarts.