10 c. popped corn
1 1/2 c. cocktail peanuts
1/2 c. butter
1 c. firmly packed light brown sugar
1/4 c. dark corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla

Mix together the popped corn and the peanuts in a very large bowl or a roaster. Keep warm in a 250 degree oven. Melt butter in a heavy 2 quart saucepan. Stir in the brown sugar, corn syrup and salt. Bring to a rolling boil, stirring constantly. Then boil without stirring for 5 minutes. Remove from heat and stir in baking soda and vanilla. Quickly pour over warm popcorn and nuts. Stir and mix well until popcorn and nuts are well coated. Spread out in a shallow baking pan or cookie sheet. Bake at 250 degrees for 45 minutes. Stir about every 15 minutes. Remove from oven and turn out on aluminum foil to cool. Store in a tightly covered container.