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