3 qt. popped corn
1 1/2 c. peanuts

Butter sides of saucepan and boil for 2 minutes: 1/2 c. honey 1/2 c. light corn syrup

Remove from stove. Add 1 cup peanut butter and 1 teaspoon vanilla. Pour over popped corn and nuts. Spread on buttered cookie sheet or waxed paper to cool. Break in pieces and store in ziplock bags.