1 1/4 qt. buttered popped corn
1 tsp. salt
1 c. salted peanuts
1/4 c. water
1 1/2 c. brown sugar
2 tbsp. molasses
1 tsp. vanilla extract

Heat popped corn, salt and peanuts in double-boiler top. In a pot combine water, sugar and molasses. Cook over low heat, stirring until sugar dissolves. Boil, without stirring, until mixture forms soft ball. Remove from heat. Add vanilla.

Pour syrup over warm corn mixture. Stir briskly. Turn out on greased cookie sheets. Quickly separate corn with 2 forks. Cool; store in airtight containers. Yields 1 pounds.