1 1/2 c. brown sugar
1 c. white corn syrup
Alum size of a pea (powdered)
Butter, size of walnut
1/2 tsp. baking soda
2 gallons popped corn
Red skinned peanuts (optional)

Bring brown sugar, corn syrup, alum and butter to a good rolling boil. Remove from heat and add 1/2 teaspoon baking soda. Stir well and pour over popped corn, stir to coat. Put in oven at 325 degrees for 20 minutes. Stir every 5 minutes. Pour out on cloth. Cool and break up and put in tight container. By adding red skin peanuts, it tastes like Cracker Jack.