1/2 c. (1 stick) butter
1 c. brown sugar
1/4 c. honey
1/8 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
1 c. peanuts or pecans
12 c. (3 qt.) freshly popped popcorn

Melt butter. Stir in brown sugar and honey. Put over medium heat. Stir constantly. Bring to a boil and boil gently for five minutes. Remove from heat, add cream of tartar, salt and baking soda. Also add vanilla and nuts. Stir until foamy. Have popcorn in a large roasting pan and pour over hot syrup over the popcorn. Mix well.

Bake for one hour in preheated 250°F oven, stirring every 15 minutes. Spread on cookie sheet to cool completely. Break apart and store in tight container. Stays crisp indefinitely. May be frozen.

Submitted by: Karen Wright