2 cups brown sugar
1/2 cup white corn syrup (Karo)
1 cup (2 sticks) butter
1 cup raw peanuts (optional)
6 to 8 quart popped corn

Combine brown sugar, corn syrup and butter and bring to a boil. Boil for 5 minutes. Remove from heat and stir in peanuts. Pour boiling mixture over popped corn and spread on greased baking sheets.

Bake at 225°F for 45 minutes. When cool enough to handle, remove from baking sheet and break into pieces. Store in covered container.

Submitted by: Teri Pittman