4 quarts popped popcorn
1 cup Spanish peanuts
4 tbsp butter
1 cup brown sugar
½ cup light corn syrup
2 tbsp molasses
¼ tsp salt
Preheat oven to 250 degrees
Combine popped popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven. Combine all remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil.
Using a cooking thermometer, bring the mixture to the hard-ball stage (260-275 degrees). This will take 20-25 minutes.
Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mixture in a fine stream over them. Then place them back into the oven for 15 minutes.
Mix well every five minutes, so that all of the popcorn is coated. Remove from oven and pour popcorn out onto wax paper and allow to cool. Break up the chunks.
Cool and store in a covered container to preserve freshness. Enjoy!