|5 quarts||Freshly popped, unsalted popcorn|
|1 cup||Unsalted,dry-roasted peanuts|
|1 cup||Butter or margarine|
|2 cups||Firmly packed light brown sugar|
|½ cup||Dark corn syrup|
|½ teaspoon||Baking soda|
SOURCE: More Tastes & Tales from Texas with love by Peg Hein, copyright 1987, sixth printing Oct. 1991, ISBN #0-9613881-1-0. MM format by Ursula R. Taylor who got this from Robbie Shelton in the Oct. 1995 cookbook swap on Delphi - cust 229.
Combine popcorn and peanuts in a large, lightly greased roasting pan; mix well and set aside.
Melt butter or margarine in a medium saucepan; stir in sugar and corn syrup. Bring to a boil and continue boiling over medium heat for 5 minutes, stirring occsionally. Remove from heat, stir in soda and vanilla. Pour over popcorn, mixture and stir until evenly coated.
Bake at 250~ for 1 hour, stirring every 15 minutes. Remove from oven, cool for 10 minutes. Spread in signle layer on folded large brown papae bags to cool completely. This will stay fresh tasting for 2 to 3 weeks if kept in an airtight container.
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