24 cups popped corn (1 cup unpopped)
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1/3 cup molasses
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp vanilla
1 1/2 cups whole peanuts or unsalted walnut halves (optional)
Set oven to 250 degrees. Put the popped corn in a large bowl. Melt the margarine, then stir in the brown sugar, corn syrup, molasses and salt. Bring to a boil, stirring constantly. Then boil for 5 minutes without stirring. Remove from heat and add baking soda and vanilla. Stir to combine and then pour over popcorn. Mix well. Spread into a parchment paper lined cookie sheet and bake for 1 hour, stirring every 15 minutes or so. Let cool and then break into pieces. Store in tightly covered container.
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