3 qts. popped popcorn
1 c. firmly packed brown sugar
3/4 c. light corn syrup
1 1/2 tsp. vinegar
1/4 tsp. salt
1 c. raisins, optional
1 c. dry roasted peanuts, optional
1/3 c. evaporated milk

Keep popped corn crisp in preheated oven of 325. Combine sugar, syrup, vinegar and salt. Cook over low heat until sugar is dissolved. Boil briskly to soft crack stage (280 degrees). Remove from heat.

In large bowl, mix popped corn, raisins and nuts. Return syrup to heat, bring to a boil. Stir in evaporated milk slowly, keeping syrup boiling all the time. Cook over medium heat to soft crack stage, stirring constantly. Pour immediately over popped corn mixture, stirring quickly to coat evenly. Spread in buttered shallow pans to cool. Break into clusters as soon as cool enough to touch.