2 c. brown sugar
1 c. white corn syrup
1/2 lb. butter
1 c. raw peanuts
2 gal. popped corn

Boil sugar, syrup, butter and peanuts for 5 minutes. Add 1/2 teaspoon baking soda and 1 teaspoon vanilla. Pour over popped corn and spread in shallow pan. Bake at 250 degrees for 1 hour. Stir every 15 minutes. Pour on wax paper. Let cool and break apart; will keep for weeks in a covered container.