3 c. brown sugar
3/4 lb. butter
1 1/2 c. white corn syrup
3 c. raw peanuts

Boil together for 5 minutes. Remove from heat; add 3/4 teaspoon baking soda and 1 1/2 teaspoons vanilla. Pour over 2 gallons popped corn. Spread in shallow baking dishes. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Pour on waxed paper and break apart. Store in air-tight containers. Keeps well several weeks.