2 cups brown sugar
1/2 cup white corn syrup (Karo)
1 cup (2 sticks) butter
1 cup raw peanuts (optional)
6 to 8 quart popped corn

In a saucepan, combine brown sugar, corn syrup and butter and bring to a boil. Boil for 5 minutes.

Remove from heat and stir in peanuts (if using). Pour boiling mixture over popped corn and spread on greased baking sheets.

Bake in slow (225°F) oven for 45 minutes.

When cool enough to handle, remove from baking sheet and break into pieces. Store in covered container.

Submitted by: Mary Davis