Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Sticks margarine |
| 2 cups | Light brown sugar |
| ½ cup | Light corn syrup |
| ½ teaspoon | Baking soda |
| 1 teaspoon | Vanilla |
| 6 quarts | Popped corn |
| 1 cup | Or more of Spanish peanuts (optional) |
Heat margarine, brown sugar and corn syrup. Bring to boil, stirring often. Boil for 5 mins. very slowly as not to burn - do not stir. Add baking soda and vanilla, then blend and pour over popcorn. Mix and bake in a buttered roasting pan. Bake mixture at 250 degrees for 1 hour. Stir every 15 mins. with spatuala. Stir occasionally while cooling to prevent from sticking to pan. Store in airtight container.