2 c. brown sugar
1/2 c. dark Karo syrup
1/2 tsp. baking soda
1 c. dry roasted peanuts
1 c. butter
1 tsp. salt
5 qts. popped corn

Combine sugar, syrup and salt. Boil 5 minutes. Remove from heat. Stir in soda. Pour immediately over popped corn and nuts which have been placed in a large roasting pan. Bake in slow oven 250 degrees for one hour stirring every 15 minutes. Cool. Store in tightly covered container.