7 qt. popped popcorn
1 c. peanuts

CARAMEL COATING:

2 c. brown sugar
1 c. butter
1/2 c. white corn syrup
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda

Boil together for 5 minutes sugar, butter, corn syrup and salt. Remove from heat and add vanilla and baking soda, stir thoroughly. Pour over popped corn and mix well.

Turn coated popcorn into 2 large cake pans and bake in a 250 degree oven for about 12 hour stirring occasionally. Remove from oven and when cool enough to handle, separate into bite size pieces and store in airtight containers.