12 qts. popped corn
1 lb. salted Spanish peanuts
2 c. butter
2 lbs. brown sugar
1/2 c. dark corn syrup
1/2 c. molasses
1 tsp. salt
2 tsp. vanilla

Pour popped corn into a large mixing bowl. Stir in peanuts. In a 4 or 5 quart saucepan, melt butter. Stir in brown sugar, dark corn syrup, molasses and salt. Bring to a boil over medium heat, stirring constantly. Boil, stirring occasionally for 5 minutes. Remove from heat; stir in vanilla. Gradually pour over popped corn and peanuts, mixing well.

Turn into 2 large shallow pans (20 x 12 inches) or into 4 household-size shallow roasting pans. Bake in 250 degree oven for 1 hour, stirring every 15 minutes. Break apart and pack into plastic bags or store in tightly covered container until ready to pack in small bags. Keeps for weeks. Makes 10 to 12 quarts crunch.