|Popped popcorn||8 Cup (128 tbs)|
|Cocktail peanuts||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Light corn syrup||1 Tablespoon|
Remove all unpopped kernels from popped corn. Combine popcorn and peanuts in a greased 17x12x2-inch baking pan. Keep mixture warm in a 300° oven while making syrup mixture.
Butter the sides of a heavy 1 1/2-quart saucepan. In the saucepan combine the sugar, butter or margarine, water, peanut butter, and com syrup. Cook mixture over medium heat till boiling, stirring constantly. Clip a candy thermometer onto side of pan. Continue cooking over medium heat, stirring frequently, till the thermometer registers 240° (soft-ball stage).
Pour syrup mixture over popcorn mixture and stir gently to coat popcorn. Bake in a 300° oven for 15 minutes. Stir once and bake for 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool completely. Break popcorn mixture into clusters. Store in an airtight container in a cool, dry place.