Preheat oven to 250F.
Combine popcorn and peanuts in roasting pan;
set aside. In a medium saucepan, combine sugar,
butter, corn syrup and salt.
Cook over med. heat, stirring occasionally,
until mixture comes to a boil, 12-14 min.
Boil until candy thermometer reads 238F
(softball stage), about 5 min.
Remove from heat; stir in baking soda.
Pour mixture over popcorn; toss to coat.

Stirring every 15 min, bake in preheated oven
until crisp, about 1 hour.
Transfer to lightly greased jellyroll pan or baking sheet.
Cool completely, stirring occasionally.
Makes 16 (1/2 c.) servings.
Nutrients: 180 cal., 1.8g protein, 22g carb.,
10g fat (48% total cal), 15mg cholesterol,
1g fibre, 245 mg sodium.