5 qts. popped corn
2 c. roasted peanuts
1/2 lb. butter
1/2 tsp. baking soda
2 c. light brown sugar
1/2 c. light corn syrup
1 tsp. salt

Place popped corn and peanuts in a large shallow pan. Keep warm in a 250 degree oven. Meanwhile, combine butter, brown sugar, corn syrup, and salt in a heavy 2-quart saucepan. Cook and stir until sugar is dissolved.

Bring to a boil and cook to a firm ball stage (248 degrees). Remove from heat and stir in soda. Remove popcorn and peanuts from oven. Pour a steady stream of syrup over and mix well.

Return to oven for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container. Makes 5 quarts.