8 qts. popped corn
2 c. salted peanuts
1 c. butter
1/2 c. light corn syrup
1 c. sugar
1 c. brown sugar, firmly packed
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract

Combine popped corn and peanuts in a large mixing bowl; set aside. Combine butter, corn syrup, sugar and salt in a saucepan; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; quickly stir in soda and flavorings. Pour over popcorn mixture; mix well. Spoon mixture onto three 15 x 10 x 1 inch jellyroll pans. Bake at 250 degrees for 1 hour. Stir occasionally while mixture cools. Yields 8 1/2 quarts.