Cook over medium high heat until color turns a little darker than amber. Quickly add 1 teaspoon vanilla and ½ teaspoon baking soda. Cook until real bubbly. (Use large pan.) Pour over 4 quarts popcorn in large bowl. Then pour on flat surface.

Combine sugar, brown sugar, Karo, and water. Boil to 240°. Add peanuts and salt. Boil to 290°. Add vanilla, butter and soda. Pour over 6 quarts popped corn.

Combine butter with seasoned and hickory-smoked salts. Pour over popcorn in large bowl, toss well to coat evenly. Sprinkle with cheese and bacon bits. Toss again and serve while warm.

Melt butter in large saucepan over low heat. Add chocolate pieces, marshmallows and water. Stir constantly until chocolate and marshmallows are melted and mixture is smooth. Add popcorn and toss until well coated. Add peanuts and toss. Spread out in a shallow pan to cool.

Melt butter, stir in sugar, honey, and vinegar in large saucepan. Bring to boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat. Pour over popcorn, mixing well. Turn into 2 large shallow baking or roasting pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven, cool and break apart.

In small saucepan, melt butter or margarine and peanut butter until smooth. Pour over popped corn and mix well. Salt to taste.