Preparation: 30 minutes. Planning: Can prepare ahead. Baking: 30 minutes. Yield: 2 1/2 quarts.

1/2 c. butter
1 c. packed light brown sugar
1/4 c. light corn syrup
1/2 tsp. salt
1/2 tsp. vanilla extract
1/4 tsp. baking soda
3 qts. unsalted, popped popcorn (about 1/2 c. uncooked kernels)
1 c. salted peanuts, optional

In a 1 1/2 quart saucepan, combine butter, brown sugar, corn syrup and salt. Bring mixture to a boil, stirring constantly. Boil over medium heat without stirring for 5 minutes. Remove from heat; stir in vanilla and baking soda.

In large bowl, gradually pour hot syrup over popcorn, mixing well to coat the corn. Turn popcorn into greased 17x12x2 inch pan. Bake, uncovered, at 300 degrees for 30 minutes, stirring the popcorn after 15 minutes. Remove from oven; cool completely in pan. Loosen popcorn with spatula; break into pieces. Stir in peanuts. Store in a tightly covered container.