1 c. butter
2 c. brown sugar
1/2 c. light corn syrup
1 tsp. vanilla
1 tsp. salt
1/2 to 1 tsp. baking soda
8 qt. popped corn
1 c. peanuts (optional)

Melt butter in heavy pan. Stir in brown sugar and corn syrup. Boil and stir for 5 minutes. Remove from heat. Add vanilla, salt and soda. Pour over popped corn and peanuts and mix well.

Spread on cookie sheets or enamel roaster and bake at 240 degrees for 40 minutes. (OPTIONAL: Bake at 225 degrees for 1 hour.) Stir every 10-15 minutes. Cool and enjoy! Store in airtight container.