2 (8 oz.) pkgs. Old Dutch puffed corn
1 can beer nuts
3/4 lb. butter
1 1/2 c. brown sugar
1/2 c. white corn syrup
1/2 tsp. baking soda
1 tsp. vanilla

Butter larger roaster and combine nuts and puffed corn. In large saucepan, cook butter, sugar and syrup. Boil for 5 minutes. Add soda and vanilla. Pour over puffed corn mix and toss lightly. Bake uncovered in 250 degree oven for 1 hour, stirring every 15 minutes. Stir occasionally while cooling. Store in a 5 quart ice cream pail or other airtight container.