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12 qts. popped corn
1 lb. Spanish peanuts (3 c.)
2 c. butter
2 boxes (1 lb. each) brown sugar
1/2 c. dark corn syrup
1/2 c. molasses
1 tsp. salt
2 tsp. vanilla

Turn popcorn into very large container/peanuts. In large 5 quart saucepan melt butter. Stir in brown sugar, corn syrup, molasses and salt. Bring to boil over medium heat stirring constantly. Boil 5 minutes. Remove. Stir in vanilla. Gradually pour over popped corn and peanuts, mixing well. Turn into shallow pan. Bake in preheated 250 degree oven 1 hour. Stir every 15-20 minutes. Remove from oven. Turn out onto waxed paper. Store in plastic bags after cooling. Yields 10-12 quarts.