2 bags Old Dutch Puffcorn Curls
1 1/2 c. melted butter
3 c. brown sugar
3/4 c. dark Karo syrup
3/4 tsp. baking soda
Spanish peanuts (optional)

Melt butter in large saucepan. Add brown sugar and Karo syrup. Bring to a boil, then simmer for 5 minutes. Remove from heat and add baking soda (will bubble up). Pour over Puffcorn (and peanuts) and stir to coat. When completely covered, put into cake pans and bake for 1 hour at 250 degrees, stirring every 15 minutes.