6 qt. popped corn
2 c. brown sugar
2 sticks (1 c.) butter
1/2 c. white syrup
1 tsp. baking soda
1 tsp. butter flavoring
1 c. raw peanuts
1 c. pecans

Mix sugar, butter and syrup in a saucepan and cook for 5 minutes. Remove from stove burner and add the soda and butter flavoring. Pour over popped corn, peanuts and pecans; mix until coated. Put on cookie sheets and bake 1 hour in 200°F oven. Stir every 15 minutes. When cool, store in covered containers. Keeps a long time. Recipe did not say how to cook. I brought it to a slow rolling boil for 5 minutes. Instead of cookie sheets, I used two 9 x 13 pans. It would roll off of cookie sheets.