4 quarts popped corn (measured after popping)
1 (16 oz.) container peanuts (optional)
1 cup light brown sugar
1/2 cup (1 stick) butter
1/4 cup white corn syrup
1/3 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla

Preheat oven to 250°F degrees.

Measure 1 cup of light brown sugar into a medium saucepan (with high sides) and stir in 1 stick of butter, 1/4 cup of corn syrup and a pinch of salt.

Bring to a boil, stirring constantly (set timer for 2 minutes).

Remove saucepan from heat and quickly stir in 1/2 teaspoon of baking soda and vanilla (mixture will foam up). Stir mixture down.

Using a pot or bowl which is large enough to hold all of the popped popcorn, combine popcorn and hot mixture, stirring and tossing to mix thoroughly using a large spoon greased with butter. Add peanuts (if desired). When pouring liquid over popcorn be careful because the mixture is HOT.

When thoroughly mixed, spread the coated popcorn on a greased baking sheet. Do not overload the baking sheet; bake in multiple batches if necessary.

Bake 15 minutes at 250°F; turn over using a silicone spatula and bake another 15 minutes.

Allow to cool thoroughly and store in air-tight containers in a cool place.

Submitted by: CM