1 c. butter
2 c. firmly packed brown sugar
1/2 c. light corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
6 qt. popped corn (24 c.)
Peanuts, unsalted (opt.)

Melt butter. Stir in brown sugar, syrup and salt. Bring to boil, stirring constantly, then boil 5 minutes without stirring. Remove from heat. Stir in soda and vanilla. Gradually pour over popped corn in shallow roasting pan. Stir to mix. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven. Cool and break apart. Store in tightly covered container.