|Popped popcorn||10 Cup (160 tbs)|
|Dry roasted peanuts||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄2 Teaspoon|
In 5-quart casserole, combine popcorn and peanuts.
In 2-quart measure or casserole, combine brown sugar, butter, corn syrup and salt.
Microwave at High for 3 to 5 minutes, or until sugar is dissolved and mixture is boiling, stirring after every minute.
Insert microwave candy thermometer.
Microwave at High for 2 to 4 1/2 minutes, or until thermometer registers 280°F (soft crack stage).
Syrup separates into hard but not brittle threads when dropped into cold water.
Stir in baking soda and vanilla.
Pour hot mixture quickly over popcorn and peanuts, stirring to coat.
Microwave at High for 3 minutes, stirring after half the time.
Spread on wax paper-lined baking sheet.
Break into small pieces.