1Make all your popcorn before starting the recipe.
2In a 3 quart sauce pan, melt butter/margarine and stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Then boil, without stirring for five minutes over medium heat until mixture reaches softball stage.
3Remove from heat and stir in vanilla and baking soda and stir vigorously. Mixture will foam. Gradually pour over popcorn, stirring and mixing well. Add your peanuts and pour into large aluminum baking pan (20 x 13 x 3 works best).
4Bake at 250 for 1 hour stirring well every 15 minutes as the carmel will sink to bottom. Let cool and enjoy!