8 qt. popped popcorn
2 c. brown sugar
1/2 c. white syrup
2 sticks butter
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
Peanuts, optional

Combine sugar, syrup, butter, salt and vanilla in a heavy saucepan and bring to a boil. Boil for 5 minutes. Turn off and add 1/2 teaspoon baking soda. Stir well. Place popcorn in a very large roasting pan that has been well greased, sides and bottom. Pour caramel mixture over the corn and stir to coat corn and add peanuts if desired. Bake at 250 degrees for 1 hour. Stir about every 15 minutes. Turn caramel corn out on the counter to cool. Break into pieces. Store in a cool dry place. Very good!!