3/4 cup unpopped popcorn
1 cup roasted, salted peanuts
1/2 cup butter or margarine
1/2 cup molasses
1/2 cup firmly packed brown sugar

Preheat oven to 350 degrees F.

Pop the corn.

Place popped corn and peanuts in a roasting pan.

In a saucepan, melt butter or margarine; add molasses and sugar, and bring to a boil. Boil for 5 minutes. Pour mixture over popcorn and peanuts. Bake 15 minutes, stirring every 5 minutes.

Let cool to room temperature. Store in airtight containers. Lasts only a few days.

Yields 4 quarts.