2 c. butter
4 c. brown sugar
1 c. corn syrup
2 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
8 qts. popped corn
2 c. Spanish peanuts

Pop corn and keep warm in 200 degree oven. In large heavy saucepan, melt butter and stir in sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat and add vanilla and baking soda. Mix well. Gradually pour over popped corn and mix well. Add nuts and mix again. Divide into large cookie sheets and bake for 20 minutes at 215 degrees, turning if necessary. Recipe may be cut in half.