1 c. dark brown sugar, firmly packed
1/4 c. light corn syrup
1/4 c. butter (butter better)
Dash salt
1 tsp. vanilla
1/2 tsp. baking soda
14 c. popped popcorn (no more than 14, measure carefully)
2 c. Spanish peanuts, optional

Put measured popcorn (and peanuts) in a brown paper bag (not recycled paper). Combine sugar, syrup, butter and salt in 2 quart measure. Microwave at high (100%) 2 minutes. Stir well. Continue microwaving at high 3 minutes, stirring once. Stir in vanilla and baking soda.

Pour heated mixture over popcorn and nuts, stir with wooden spoon to distribute syrup evenly. Fold bag ends together in a series of folds.

Microwave at high (100%) in the following sequence, keeping bag closed at all times. 1 minute, shake bag. 1 minute, shake bag. 30 seconds, shake bag. 30 seconds, shake bag. Pour out onto a sheet of aluminum foil to cool. Store airtight. Makes 4 quarts.