6 c. popped corn
1/2 c. salted peanuts
1 c. shredded coconut
1 c. Karo syrup, red label
1 c. white sugar
1/2 c. light cream
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla

Combine popped corn, peanuts and coconut in a large bowl. Blend Karo syrup, sugar, cream and salt in saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring occasionally, to soft ball stage (238 degrees) or until a small amount of mixture forms a soft ball when tested in very cold water.

Remove from heat. Stir in butter and vanilla. Pour over popcorn mixture and mix thoroughly. Press into a buttered 10-inch tube or springform cake pan or 9-inch square cake pan (butter hands if desired). Let stand several hours or until firm enough to slice. Makes 20-30 pieces depending upon size.