1/2 cup popcorn
1 cup light brown sugar, packed
1/2 cup corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanuts
Heat oven to 250 degrees F. Grease a 14 x 10-inch roasting pan.
Working quickly and using two spoons, pour syrup over popcorn and nuts, stirring to coat thoroughly.
Pour mixture into pan; bake 45 minutes, stirring occasionally.
Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely.
Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.
Makes about 4 quarts.