1 box brown sugar
1/2 c. white syrup
1 c. butter (2 sticks)
1/4 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
6 qts. popped corn
12 oz. parched peanuts

Add sugar, syrup, butter, cream of tartar and salt in saucepan. Bring to a boil on high. Turn heat to low and let boil slowly 5 minutes. Take off heat and add soda. Pour over popped corn and peanuts. Stir thoroughly. Press into 2 large cookie sheets and bake at 250 degrees for 50 minutes.