4 quarts popped popcorn
1 cup unsalted cocktail peanuts
1 cup seedless raisins
1 cup honey
1/2 cup water
1 tablespoon lemon juice
In a large buttered bowl, combine popcorn, peanuts and raisins. Keep warm.
Combine honey, water and lemon juice in a saucepan. Bring to a boil; cook and stir over medium heat until mixture reaches 250*F (120*C), or hard ball stage on a candy thermometer.
Pour over popcorn; toss to mix thoroughly. Turn onto a buttered jelly roll pan or large baking pan. Bake in a preheated 300*F (150*C) oven for 20 minutes, stirring occasionally.
Makes 4 quarts.