5 qt. freshly popped, unsalted popcorn
1 c. butter
1/2 c. dark corn syrup
1/2 tsp. vanilla
1 c. salted, dry roasted peanuts
2 c. firmly packed light brown sugar
1/2 tsp. baking soda

Combine popcorn and peanuts in a large, lightly greased roasting pan; mix well and set aside. Melt butter in a medium saucepan; stir in sugar and corn syrup. bring to a boil and continue boiling over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in soda and vanilla. Pour over popcorn mixture and stir until evenly coated.

Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven, cool for 10 minutes, spread in single layer on folded large brown paper bags to cool completely. This will stay fresh tasting for 2-3 weeks if kept in airtight container.