Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Popped corn |
| 1 cup | Peanuts |
| ½ cup | Molasses |
| ¼ cup | Sugar |
: A candy thermometer is handy to have for this rcipe to test the temperature of the syrup that binds the popcorn and nuts together.
Mix popcorn and peanuts together in a large bowl or pan.
Cook molasses and sugar together until the mixture reaches a tempurature of 235 degrees on a candy thermometer. If you don't have a thermometer, test the syrup by letting some drop from a spoon into acup of cold water. The syrup is done when it forms a thead as it drops into the water.
Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly. Cool and break into chunks with a wooden spoon. Stored in an airtight container, mixture will keep well for 4 th\\o 6 weeks.
Yield: 40 oz.
Source: Cheaper and Better Alternatives to Storebought Goods by: Nancy Birnes
Found by Fran McGee