10 c. warm popped corn
1 1/2 c. cocktail peanuts (optional)
1/2 c. butter
1 c. firmly packed light brown sugar
1/4 c. corn syrup
1/4 tsp. salt (optional)
1/4 tsp. baking soda

Keep popped corn and peanuts mixture warm in a 250 degree oven. Melt butter in saucepan, stir in brown sugar, syrup and salt. Bring to rolling boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in baking soda. Quickly pour over popcorn mixture, tossing until all are well coated. Spread out on shallow baking pan. Bake at 250 degrees for 45 minutes, stirring once or twice. Remove from oven. Turn out on aluminum foil to cool. Break into pieces. Store in tightly covered container. Makes 3 quarts.