2 c. brown sugar, firmly packed
1/2 c. light or dark syrup
1 stick butter
Pinch of cream of tartar
1 tsp. baking soda
5 qts. freshly popped popcorn
1 c. salted peanuts

Boil sugar, syrup, butter and cream of tartar together for five minutes and quickly stir in soda. (Add peanuts to popcorn.) Pour syrup over corn. Mix thoroughly and spread on two slightly greased cookie sheets and put in low (200 degree) oven for 40 minutes, stirring every 10 minutes. Take out and let cool. Stor in Ziplock bag or air tight container.

I roast pecans, almonds and peanuts, walnuts...any kind of nuts you like. Add to the syrup while it is cooking and pour over popcorn. Then put in oven.