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.
