- 24 c popped corn
- 1 1/2 c roasted salted peanuts
- 4 c sugar
- 1 c unsalted butter
- 1 c heavy cream
- 1 c honey
- 1 t baking soda
Line 2 large roasting pans with heavy aluminum foil, with foil extending over pan edges. Divide popcorn and peanuts evenly between pans.
Bring sugar and next 3 ingredients to a boil in a large Dutch oven over med-high heat stirring constantly. Reduce heat to med, cook mixture until it reaches a soft ball stage (mixture should be able to form a sticky ball that flattens when dropped in cold water), typically about 10 mins. Remove from heat, add baking soda and mix well.
Pour sugar mixture evenly over popcorn and peanuts; stir well to completely coat. Cool slightly. Serve warm or at room temp. Store airtight up to 2 days.