8 qt. popped corn
1/2 c. dark corn syrup (or molasses)
2 c. brown sugar
1 c. butter
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
2 c. peanuts (optional)

Mix together in a heavy saucepan the syrup, brown sugar, butter and salt. Stir mixture constantly over medium heat until it boils; boil 5 minutes without stirring. Remove from heat; add vanilla and soda.

Pour over popped corn; mix well. Then spread popcorn mixture on greased cookie sheets. Bake 1 hour at 200 degrees, stirring every 15 minutes and reversing the cookie sheets on the oven racks. After 45 minutes, the peanuts may be added. Remove from oven and store in covered containers for up to 2 months.