1 c. butter
1 c. granulated sugar
2 tbsp. water
1 tbsp. light corn syrup
1 tsp. vanilla
2 1/2 c. freshly popped popcorn
1/2 c. roasted peanuts (optional)

Melt butter over low heat in heavy saucepan. Remove from heat, stir in sugar. Put back over low heat until mixture comes to full boil. Stir constantly. Stir in water and corn syrup. Cook, stirring constantly, to soft crack stage (270 degrees on candy thermometer). Remove from heat. Stir in vanilla, then popcorn. Mix lightly. Add peanuts, if desired. Mix. Spread quickly in buttered 15x10x1 inch sheet pan. Cool until firm. Then break in large irregular pieces as for peanut brittle.