I think these taste better than the ones out of the box!
Makes 2 quarts
10 cups popped popcorn
1-1/2 cups cocktail peanuts
1/2 cup margarine or butter
1 cup light brown sugar, firmly packed
1/4 cup dark corn syrup
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp vanilla
Preheat oven to 250 degrees.
Mix together the popcorn and peanuts in a very large bowl or roasting pan.
Keep warm in the oven.
Melt butter in a 2 quart saucepan.
Stir in the brown sugar, corn syrup and salt.
Bring to a roiling broil, stirring constantly.
Boil without stirring for 5 minutes.
Remove form heat.
Stir in baking soda and vanilla.
Quickly pour over the warm popcorn mixture, tossing until everything is well coated.
Spread out in a shallow baking pan or cookie sheet.
Bake for 45 minutes, stirring every 15 minutes.
Make sure each piece of popcorn has been moved around on the bottom!
Remove from the oven and turn out on a sheet of aluminum foil to cool.
Store in a tightly covered container.
Makes 2 quarts
10 cups popped popcorn
1-1/2 cups cocktail peanuts
1/2 cup margarine or butter
1 cup light brown sugar, firmly packed
1/4 cup dark corn syrup
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp vanilla
Preheat oven to 250 degrees.
Mix together the popcorn and peanuts in a very large bowl or roasting pan.
Keep warm in the oven.
Melt butter in a 2 quart saucepan.
Stir in the brown sugar, corn syrup and salt.
Bring to a roiling broil, stirring constantly.
Boil without stirring for 5 minutes.
Remove form heat.
Stir in baking soda and vanilla.
Quickly pour over the warm popcorn mixture, tossing until everything is well coated.
Spread out in a shallow baking pan or cookie sheet.
Bake for 45 minutes, stirring every 15 minutes.
Make sure each piece of popcorn has been moved around on the bottom!
Remove from the oven and turn out on a sheet of aluminum foil to cool.
Store in a tightly covered container.
