18 c. popped corn

Use only fluffy, fully popped corn from top of bowl. Place popped corn in large roaster pan. Sprinkle 1/2 jar peanuts over popped corn.

In a pan boil ingredients for 5 minutes: 1 c. light brown sugar 1/3 c. light corn syrup Pinch of salt

Add and mix in 1/4 teaspoon baking soda and let foam. Pour over popped corn and peanuts. Bake at 250 degrees for 45 minutes. Stir every 10-15 minutes. Cool and store away from humidity.