12 c. plain popped popcorn
3 c. peanuts (salted or unsalted)
1¾ c. semi-sweet chocolate chips
1 c. corn syrup
¼ c. butter


Preheat the oven to 300° F. Grease a large roasting pan. Line a large cookie sheet with waxed paper. Add the popcorn and peanuts to the roasting pan. In a small saucepan, combine the chocolate chips, corn syrup and butter. Place over low heat and cook, stirring, until the mixture is smooth and just beginning to boil. Remove from heat and pour over the popcorn mixture, tossing to coat everything as evenly as possible. Place in the oven and bake for 35 to 40 minutes, stirring every ten minutes. Remove from oven and dump popcorn mixture onto the waxed paper-lined cookie sheet. Let cool completely, then break into clumps to serve.