Yield: 6 servings
Measure | Ingredient |
---|---|
2 \N | Sticks margarine |
2 cups | Light brown sugar |
½ cup | Light corn syrup |
½ teaspoon | Baking soda |
1 teaspoon | Vanilla |
6 quarts | Popped corn |
1 cup | Or more of Spanish peanuts (optional) |
Heat margarine, brown sugar and corn syrup. Bring to boil, stirring often. Boil for 5 mins. very slowly as not to burn - do not stir. Add baking soda and vanilla, then blend and pour over popcorn. Mix and bake in a buttered roasting pan. Bake mixture at 250 degrees for 1 hour. Stir every 15 mins. with spatuala. Stir occasionally while cooling to prevent from sticking to pan. Store in airtight container.