6 qt. popped corn (put popped corn in lg. roaster pan)
1/2 lb. salted peanuts (1 1/2 c.)
1/4 c. light molasses
1 c. butter
1 lb. light brown sugar
1/4 c. light Karo
1/2 tsp. salt

In a large 4 to 5 quart saucepan, melt butter. Stir in brown sugar, Karo, molasses and salt. Bring to a boil over medium heat. Stir constantly with a wooden spoon. Boil, stirring occasionally 5 minutes or to 236 degrees (soft ball stage). Remove from heat. Gradually pour over popped corn and peanuts, mixing well. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven. Cool.