2 pkgs. microwave popping popcorn (or 5 quarts of popped corn)
1/2 cup (1 stick) butter
1 cup brown sugar
1/4 cup Karo syrup
pinch or two of salt (optional and per your taste)
1 tsp. vanilla
1 tsp. baking soda (can be adjusted down to be less foamy per your taste)
2 cups shelled peanuts (or cashews)

Spray a large turkey roaster with cooking spray. Pop the corn in microwave, remove all unpopped kernels and pour into the roaster. Pour 2 cups peanuts on the top and try not to let too many fall to the bottom (if they fall to the bottom, they do not get syrup and will not adhere to popcorn).

Preheat oven to 250°F. Melt butter in large saucepan (large pan; because it foams up at the last step and you need that extra size).

To that add brown sugar, Karo syrup and salt. Keep stirring and bring to a boil. When it starts to boil, let it boil for 2 minutes undisturbed (no stirring allowed). Make sure you time it otherwise the sugar will burn. Then turn off burner but leave pan on heat. Add vanilla and stir slightly until it boils again.

Remove pan from heat and add baking soda, stirring vigorously to distribute evenly. Be careful not to let it overflow because the soda will make it foam up. While it is still foaming up, pour syrup over peanuts/popcorn and use large wooden spoon to mix thoroughly to ensure all pieces have some syrup.

Put roaster in 250°F oven for up to 1 hour, 15 minutes. Stir mixture every 15 minutes until it begins to feel crunchy, then flatten popcorn down on cold countertop and let rest for about 30 minutes (or until cooled).

After 30 minutes break into clumps and put in air-tight jar or bag. Humidity will make product soggy if you leave overnight. If this should happen, just repeat oven procedure, till it gets crunchy again.

Submitted by: DewDropFlower