Cracker Jacks

Cracker Jacks (zorahangels)
(Mom)

5-6 quarts of popped corn
1 cup Spanish peanuts (optional)

boil for 5 minutes:
½ cup karo light syrup
2 cups brown sugar
1 stick butter or margarine
1 tsp salt

Remove from heat and add 1 tsp baking soda, stir until it looks foamy. Pour over pop corn and Spanish peanuts (optional). Spread out on cookie sheets. Bake 1 hour at 250. Stir it around every 15-20 minutes to prevent sticking. Butter spoon that you will be stirring with to prevent sticking as well.