2 cups brown sugar
1 cup butter
1/2 cup corn syrup (light or dark)
1 teaspoon salt
1/2 teaspoon baking soda
5 quarts popped corn
2 cups peanuts (optional)
Preheat the oven to 250 degrees F
Place the popped popcorn into a large roasting pan, My pan has a non-stick finish but if yours doesn’t, you might want to spray or grease it. Add the peanuts to the popped corn if using. Place in preheated oven to keep warm.
In a saucepan, combine the brown sugar, butter, syrup and salt; bring to a boil over medium heat, stirring enough to blend. Boil for 5 minutes while stirring frequently.
Bake for 1 hour, stirring every 15 minutes. Allow to cool completely, breaking any large clumps. Store in airtight containers or resealable bags.