2 1/4 c. brown sugar
1 1/4 c. butter
3/4 c. light corn syrup
1 tsp. salt
1 1/4 tsp. vanilla
3/4 tsp. baking soda
8 qts. of plain popped popcorn
12 oz. peanuts (opt.)

In a 2 quart saucepan, combine sugar, butter, syrup and salt. Bring to a boil and cook 5 minutes. Remove from heat and add vanilla and soda. Pour syrup over popped corn and mix well. Bake in a large roasting pan of 1 hour at 250 degrees, stirring every 15 minutes. Spread on waxed paper to cool.