|Popped corn||16 Cup (256 tbs)|
|Salted peanuts||1 1⁄2 Cup (24 tbs)|
|Brown sugar||2 Cup (32 tbs)|
|Margarine/Butter||1 Cup (16 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
Bring sugar, butter, corn syrup and salt to a boil in a large pot, stirring.
Bring to 250Â°F or 120Â°C, using a candy thermometer.
Turn off heat.
Quickly stir in baking soda.
Remove from heat.
Add popcorn and peanuts, gently combine with caramel.
Divide mixture between two buttered 9 x 13" pans.
Place in preheated 250Â°F oven and bake for 1 hour, stirring every 15 minutes.
Remove from heat and immediately spread on two waxed paper lined jelly roll pans to cool.
Keeps for weeks at room temperature in sealed container, e.g freezer bags.