1/2 c. brown sugar
1/2 c. sorghum
1/4 c. butter
1/2 tsp. salt
6-8 c. popped popcorn
1 1/2 c. Spanish peanuts

Heat brown sugar, sorghum, butter and salt in a 3 quart saucepan over medium heat, stirring constantly, until sugar dissolves (bring to a boil). Remove from heat and pour over popcorn and peanuts in a large bowl. Stir carefully until well coated. Spread mixture in well buttered jelly roll pan, 15 1/2 x 10 1/2 inch. Bake at 325 degrees for 15 minutes. Cool 10 minutes and loosen with spatula. Let stand until cool enough to handle, then break into pieces and store in tightly covered container. (1/2 cup kernels makes about 8 cups popped corn.)