| • | Mix popcorn and peanuts together in a large, lightly greased roasting pan and keep the mixture aside.
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| • | Melt butter in a medium saucepan. Now stir in sugar and corn syrup.
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| • | Bring the above mixture to boil and continue boiling over medium heat for 5 minutes, stirring occasionally.
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| • | Now remove the saucepan from heat, and stir in soda and vanilla. Pour the above mixture over popcorn mixture and stir until evenly coated.
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| • | Bake at 250 degrees for 1 hour, stirring every 15 minutes.
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| • | Remove it from oven, cool for 10 minutes, and then spread in single layer on folded large brown paper bags to cool completely.
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| • | Store in an air-tight container to keep the popcorns fresh for 2-3 weeks. |
