6 qts. popped popcorn (remove unpopped kernels)
1 can Spanish peanuts
1/2 c. dark corn syrup
1 lb. box dark brown sugar
2 sticks butter
1/2 tsp. baking soda
1 tsp. vanilla

Combine corn syrup, brown sugar and butter in saucepan and boil 5 minutes, DO NOT STIR. Add baking soda and vanilla; stir. Pour over popped corn and nuts and coat well. Turn into deep roasting pan (sprayed with Pam). Bake at 250 degrees for 1 hour, stirring every 15 minutes. Let cool. Store in air tight container until ready to serve.