1 cup peanuts
8 quarts popped corn
1½ cups honey
½ tsp salt
1½ tsp vanilla
¼ cup oil (can omit or use less)
Place peanuts on cookie sheet in 350° oven, stirring occasionally until browned and roasted, about 8 minutes. Lift popcorn with open fingers into another bowl, allowing un-popped kernels to sift out.
In a large saucepan, heat honey and salt over medium heat until hard crack stage with a candy thermometer. Take off heat and add oil, vanilla and peanuts. Stir well and pour over popcorn mixing thoroughly to coat. Spread out on 2 cookie sheets to cool. Break into clusters.