Best-ever Candy Corn

2 1/2 qt Corn; popped
1 lb Light brown sugar
1/2 c Light corn syrup
1/2 c Water
1/2 c Butter or margarine
2 ts Salt
1 tb Vanilla
1 c Salted peanuts

Keep popped corn hot and crisp in slow oven (300 to 325 degrees). In large saucepan, combine sugar, syrup, water, butter and salt. Cook over moderate heat, stirring occasionally, until syrup reaches hard crack stage (290 degrees). Remove from heat, stir in vanilla. In large butter bowl or pan, mix nuts and popcorn. Pour syrup in fine stream over mixture.

Working quickly, mix well until kernels are completely coated. Spread out thin on buttered cooky sheets. Quickly separate into bite-size clusters with 2 buttered forks. Cool. Makes about 3-1/2 quarts.

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