Makes: 28 cups Preheat Oven Temp: 250
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups light brown sugar
1/2 cup corn syrup
1 tsp. salt
1 cup butter
1/2 tsp. baking soda
1 tsp. vanilla extract
1 Spread the popped corn evenly into greased foil roasting pans. Add the peanuts to the popcorn, sprinkling them evenly into the popcorn. Set aside.
2 In a medium saucepan, combine the brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat. Boil for 5 minutes, stirring constantly.
3 Remove the pan from the heat and stir in the baking soda and vanilla. The sauce should be light and foamy. Immediately pour the sauce over top of the popcorn and stir to coat.
4 Bake for 1 hour, giving the popcorn a good stir every 15 minutes.
5 Line the counter top with waxed paper. When the popcorn is finished cooking, dump it out of the pans onto the waxed paper sheets. Separate the large pieces.
6 Cool completely and serve. Store in airtight bags or containers.