1/2 c. sugar
1/4 c. butter
8 c. popped corn (about 1/2
unpopped)
1/2 c. salted peanuts (if
desired)
2 Tbsp. cocoa
1/2 c. light corn syrup
1/2 tsp. salt

Heat sugar, corn syrup, butter, cocoa and salt to
boiling in 4 quart kettle or Dutch oven over medium heat,
stirring constantly; remove from heat. Stir in popped corn.
Cook and stir until popcorn is coated, about 2 minutes. Cool
to lukewarm. Shape in 3-inch balls. Place on waxed paper.
Cool. Makes 10 balls.