4 qt. popped corn
1-2 c. dry roasted peanuts
1 1/4 c. sugar
2/3 c. butter
2/3 c. corn syrup
1 tsp. vanilla
1/2 tsp. baking soda

Preheat oven to 250 degrees. In large shallow roasting pan spread popcorn and nuts. In 1 1/2 quart saucepan, stir together sugar, butter, and corn syrup. Cook over medium heat, stirring constantly until mixture comes to rolling boil. Continue cooking for 5 minutes without stirring. Remove from heat. Stir in vanilla and baking soda. Pour over syrup mixture over popcorn and nuts. Stir to coat. Bake uncovered, stirring every 20 minutes for about an hour. Store in tightly covered container.