2 c. brown sugar
2 sticks butter
1/2 c. light corn syrup
1/2 tsp. baking soda
1 tsp. vanilla
1 to 2 c. peanuts (opt.)

Boil first 3 ingredients in heavy pan for 5 minutes. Remove from heat and stir in soda and vanilla. Pour mixture over 8 quarts of popped corn and peanuts. Coat popcorn evenly. Put coated popcorn on cookie sheets and place in 250 degree oven for 1 hour, stirring every 15 minutes. When cool, store in airtight containers.