24 cups popped corn
1 cup salted peanuts
2 cups brown sugar
1/2 cup corn syrup
1/4 cup molasses
1 cup margarine or butter
1/2 teaspoon baking soda
Combine popcorn and peanuts in a large roasting pan. Set aside.
Combine brown sugar, corn syrup, molasses and margarine in a large saucepan. Bring to boil. Let boil for five minutes. Remove from heat and stir in 1/2 teaspoon baking soda. Watch out–this makes the mixture grow!
Pour the syrup over the popcorn and peanuts in the roaster; stir well. Bake at 225 degrees or 45 minutes. Spread out on aluminum foil to cool and harden.
This recipe was given to me by my brother, Peter Fournier.