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Mix popped corn and peanuts in large roaster. Set aside. In heavy saucepan, mix sugar, margarine, corn syrup, molasses, and salt. Cook over medium heat until mixture boils, stirring constantly. Continue boiling, slowly and without stirring, for about 5 minutes. Remove from heat. Stir in vanilla and soda. Pour over popcorn and stir to coat well. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven and stir several times as mixture cools. Store in a tightly-covered container.
Makes: 4-1/2 quarts
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