1/4 cup Spanish peanuts or 1/4 cup regular unsalted peanuts
1/2 cup butter
1/2 cup sugar
1/4 cup light corn syrup
Steps:
Spread popcorn and peanuts on a baking sheet and keep warm in your oven set to 300 degrees while you prepare the butter toffee.
You don't need to preheat the oven.
Melt the butter in a medium saucepan over medium/low heat.
Add sugar and corn syrup and simmer, stirring occasionally.
Pop a candy thermometer into the mixture and watch it closely.
When the thermometer reaches 300 degrees pour the candy over the warm popcorn and peanuts.
Stir well so that the candy coats the popcorn.
Put the popcorn back into the oven for 5 minutes, then stir it again to coat the popcorn.
Repeat if necessary to thoroughly coat all of the popcorn.
Pour coated popcorn and peanuts onto wax paper.
When cool, break up the chunks into bite-size pieces and store it all in a covered container.
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