8 qts. popped corn
1 c. roasted peanuts
1 1/2 c. brown sugar
1/4 c. white sugar
3/4 c. Grandma's molasses
1 stick butter
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda

Measure into a saucepan the brown sugar, butter, salt and molasses. Bring to a boil and boil 5 minutes. Remove from heat and stir in vanilla and soda. Pour over the freshly popped corn and peanuts which have been measured into a very large container.

Mix well and turn out into two very large pans or baking sheets. Place in oven at 250 degrees for 1 hour stir every 15 minutes.

When corn is removed from the oven and cool enough to handle, the kernels can be easily separated and stored in tightly covered containers.