3 1/2 c. popcorn (15 c. popped corn)
1 c. sugar
1/2 c. butter
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
1 c. Spanish peanuts

Heat oven to 200 degrees. In saucepan, heat sugar, butter, corn syrup and salt. Stir occasionally until bubbly around edges. Continue cooking over medium heat for 5 minutes. Remove from heat. Stir in baking soda until foamy. Pour over popped corn and peanuts. Stir until well coated. Bake 1 hour stirring every 15 minutes.