2 sticks butter
2 c. brown sugar
1/2 c. light corn syrup
1 tsp. salt
6 qts. popped popcorn
Peanuts (opt.)

Stir first 4 ingredients until it boils. Then boil 5 minutes without stirring. Remove from heat and add 1 teaspoon vanilla and 1/2 teaspoon baking soda. Blend well. Put popcorn and peanuts into a very large pan (i.e. roaster). Preheat oven to 250 degrees. Drizzle caramel over popcorn. Put in oven and every 15 minutes, stir well to get the caramel covering popcorn for an hour. Spread on clean counter top until popcorn cools completely. Store in large tin.