Post by chief_cook2 on Apr 20, 2004 19:15:26 GMT -6
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
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.
Remove the popcorn and peanuts form the oven, and working quickly pour the
caramel mixture in a fine stream over them. Then place 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.