2 quarts popped plain popcorn (8 cups)
3/4 cup sugar
3/4 cup light brown sugar
1/2 cup light corn syrup (Karo)
1/2 cup water
1 tsp. white vinegar
1/2 cup (1 stick) butter
1/4 tsp. salt
1 cup dry roasted peanuts

Place popped popcorn into a large, buttered, heatproof bowl.

In a 2-quart saucepan, combine sugars, syrup, water, vinegar, butter and salt. Using candy thermometer, cook the syrup to 290°F on medium heat, stirring frequently.

Remove from heat and add peanuts. Pour over popcorn, tossing corn to coat well.

Spread mixture into buttered 9x13x2-inch dish. When cool, break into pieces.

Submitted by: Judith S.