3 to 4 quarts of popped corn
1 c. brown sugar
1/2 c. butter
1/4 c. dark or light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla
1 c. raw peanuts (optional)

Prepare two buttered cookie sheets for final step of cooling corn. Place popped corn in a large paper grocery bag, set aside. In a 2 quart glass measure bowl, place brown sugar, butter, corn syrup, and salt. Microwave on high for 3 minutes, stir, then cook 3 more minutes. Add soda and vanilla. Stir until well blended. Pour syrup over corn in bag. Stir to coat corn as evenly as possible. Fold top of bag over and place in microwave. On high microwave 3 minutes, shaking bag after each minute.

Pour corn onto cookie sheets use long handled spoon to scrape corn from sides of bag. Allow to cool. Corn will loose stickiness as it cools. Peanuts may be added to syrup before pouring over corn.