6 qts. popped corn, unsalted
2 sticks butter
2 c. light brown sugar, firmly packed
1/2 c. white corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
2 c. peanuts

Put corn as it is popped in a roaster pan in 250 degree oven to keep it fresh and crisp (uncovered pan). In a fairly large saucepan, melt butter. Add brown sugar, corn syrup, and salt. Cook over medium heat, stirring constantly until sugar melts. Boil slowly until it reaches firm ball stage, 248 degrees, about 5 minutes. Remove from heat. Take popcorn from oven and add peanuts. Stir baking soda into syrup; (it will foam so be ready to pour it on the popcorn). Pour syrup in a fine stream over the corn, stopping to stir and mix well. Return it to the oven uncovered for 45 minutes. Stir every 15 minutes. Remove from the oven and cool on waxed paper. Store in an uncovered container. This recipe is too bulky to double.