Line a pan (or pans) with heavy duty aluminum foil, leaving foil to extend over the edge of the pan(s).

Divide popped corn and peanuts and place on pan(s).

Bring sugar, unsalted butter, heavy cream and honey to a boil in a large dutch oven over medium high heat, stirring constantly.

Reduce heat to medium; cook mixture until it reaches the soft ball stage (mixture should be able to form a sticky ball that flatte.s when dropped into cold water), usually around 10 minutes.

Remove from heat, add baking soda, and mix well.

Pour sugar mixture evenly over popcorn and peanuts; stir well to coat completely.

Cool slightly.

Serve warm or at room temperature.

Store in an airtight container for up to 3 days.

*This recipe brought to you courtesy of Kitchen Confidence Cookbook.*