2 qt. popped corn
1/2 c. brown sugar, packed
1/4 c. butter
2 tbsp. dark corn syrup
1/4 tsp. salt
2 1/4 tsp. molasses
1/4 tsp. baking soda
1/2 tsp. vanilla
Peanuts, optional

Place popped corn in large roaster pan or bowl. Combine brown sugar, butter, syrup, salt, and molasses in saucepan. Bring to boil, then reduce heat and simmer 2 to 3 minutes. Remove from heat and add soda, stir until creamy.

Add vanilla, peanuts (if desired). Pour over corn, stirring to distribute evenly. Spread on lightly buttered jelly roll pan and bake at 250 degrees for 30 minutes, stirring every 10 minutes.