4 quarts freshly popped popcorn
2 cups roasted peanuts (opt.)
1¼ cup sugar
2/3 cup margarine
2/3 cup dark corn syrup
1 tsp vanilla
½ tsp soda
Read recipe and grease pan first. Preheat oven to 25 degrees. Put corn and nuts (if using) in pan or large mixing bowl. In heavy 1½ quart saucepan, stir together sugar, margarine, and syrup. Cook over medium heat, stirring constantly until boils. Continue cooking for 5 minutes, without stirring. Remove from heat. Stir in vanilla and soda. Pour over popcorn and stir to cool. Put into 2 greased 9x13-inch pans (or on a broiler pan). Put in for 1 hour, stirring a few times. Don’t cool too much before breaking into pieces. Store in tight container.
