8 qt. popped corn
2 c. salted peanuts (I use pecans & almonds)
1 c. butter
1/2 c. light corn syrup
1 c. sugar
1 c. firmly packed brown sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
1 tsp. maple flavoring (I omit this)

Combine popped corn and peanuts in large mixing bowl; set aside.

Combine butter, corn syrup, sugars and salt in a saucepan; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; quickly stir in soda and flavorings. Pour over popcorn mixture; mix well.

Spoon mixture onto two 15 x 10 x 1 inch jelly pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven; stir occasionally while mixture cools. Store in an airtight container. Yield 8 1/2 quarts.