1 c. unpopped corn
1 c. dry roasted peanuts
1 c. pecan halves
1 c. butter
1 c. packed brown sugar
1 c. sugar
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda

Combine popped corn, peanuts and nuts in large baking pan. Melt butter in large saucepan. Stir in sugars, syrup and salt and soda. Bring to a boil. Boil 5 minutes stirring often. Pour sugar mixture over popped corn and nuts - stir well. Bake in 250 degree oven for 45 minutes, stirring every 15 minutes. Store in airtight container. Yield: 6 quarts.