popped corn mixed with 1 cup pecans ( halves)
In a heavy sauce pan (allowing for extra space at the top for foam to rise), combine the sugar, butter, corn syrup and salt.
Bring the mixture to a boil and boil for 5 minutes.
Remove from the heat and stir in vanilla and baking soda.
Foam will instantly form when the baking soda is added.
Immediately pour the mixture over freshly popped corn and peanuts in a large container. Best when microwave butter popcorn is used.
Pour onto two cookie sheets lined with foil.
Bake in preheated oven at 200 for 1 hour 45 minutes, stirring every 15 minutes.
Store in a tightly sealed container as air will make the corn soggy.