24 c. popped corn
2 c. brown sugar
1/2 c. Karo syrup (light)
3/4 c. molasses
1 c. butter
1/2 tsp. baking soda
1 sm. can peanuts

Combine popped corn and peanuts in a large roasting pan. In a large saucepan combine sugar, molasses and butter; bring to a boil and boil 5 minutes. Remove pan from heat and stir in baking soda. Pour over corn; mix well. Place pan in a 250 degree oven for 1 hour. Stir every 15 minutes to coat corn and peanuts. When cool break in small pieces.