"Cracker Jack"

Saute the peanuts in 2 Tablespoons of butter for 5 minutes, drain on kitchen towels. Sprinkle with salt to taste. Spread the popped corn in a large shallow baking pan stir in the peanuts and put into a 250°f. 120°c. gas mark 1/2. oven to keep warm. Combine 1 cup butter with the brown sugar, corn syrup and salt in a heavy 2 qt. saucepan. Cook the mixture over a medium heat, stirring constantly until the sugar dissolves. Cook to firm ball stage about 248° on a candy thermometer, and remove from the heat at once. Stir in the baking soda, allowing mixture to foam. Remove popped corn from the oven and drizzle it with the hot foaming syrup in a fine, steady stream. Stir lightly to mix well.

Return to the oven for almost 1 hour, stirring about every 10-15 minutes. Cool thoroughly and serve. Store in an airtight container in a cool place. Makes about 5 qt.