10 c. popped corn
1 1/2 c. cocktail peanuts
1/2 c. butter
1 c. firmly packed light brown sugar
1/4 c. dark corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla

Mix popped corn and peanuts in a large roast pan. Keep warm in the oven. Melt butter in a heavy 2 quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil 5 minutes. Remove from heat, stir in baking soda and vanilla. Quickly pour over warm popcorn and peanuts. Toss until well coated. Spread out in a roast pan or on a cookie sheet. Bake at 250 degrees for 45 minutes. Stir every 15 minutes. Turn out on foil and cool. Store in tightly covered container.