You’ll Need:

4 quarts popped popcorn (or 2 bags microwave popcorn)
1 cup Spanish peanuts
4 tablespoons butter
1 cup brown sugar
1/2 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt

Procedures: 1. Preheat the oven to 250 degrees. Combine the popcorn and peanuts in a metal bowl, and place in the preheated oven. Mix all the remaining ingredients in a saucepan stirring over medium heat. Bring the mixture to a boil and cook for 20 to 25 minutes or until you notice the mixture turning a slightly darker brown.
2. Remove the popcorn and peanuts from the oven, and working quickly pour the caramel mixture in a fine stream over them. Then place it back in the oven for 15 minutes. Mix well every 5 minutes, so that all of the popcorn is coated. Cool and store in a covered container to preserve freshness.

Makes 4 quarts.

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