GeorgiaXplant
Well-known Member
- Location
- Georgia
A note before you start...lightly butter the bottom and up the sides of the saucepan to keep the sugar from crystalizing.
3 quarts popped popcorn
1 1/2 cups unsalted mixed nuts (I use only peanuts)
1 cup firmly packed brown sugar
1/2 cup light or dark corn syrup
1/2 cup (1 stick) butter or margarine
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda
Spray a large shallow roasting pan with oil.
Combine popped popcorn and nuts in pan and place in 250F oven while preparing glaze.
In heavy 2-quart saucepan, stir brown sugar, corn syrup, butter and salt. Stirring constantly, bring to a boil over medium heat.
As soon as it comes to a boil, turn heat down just enough to keep it boiling but not boil over. Without stirring, boil for five minutes (time it!).
Remove from heat; stir in vanilla and baking soda.
Pour mixture over warm popcorn and nuts, stirring to coat.
Bake at 250F, stirring occasionally, for one hour. Remove from oven and allow to cool. Break apart. Store in tightly covered container.
3 quarts popped popcorn
1 1/2 cups unsalted mixed nuts (I use only peanuts)
1 cup firmly packed brown sugar
1/2 cup light or dark corn syrup
1/2 cup (1 stick) butter or margarine
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda
Spray a large shallow roasting pan with oil.
Combine popped popcorn and nuts in pan and place in 250F oven while preparing glaze.
In heavy 2-quart saucepan, stir brown sugar, corn syrup, butter and salt. Stirring constantly, bring to a boil over medium heat.
As soon as it comes to a boil, turn heat down just enough to keep it boiling but not boil over. Without stirring, boil for five minutes (time it!).
Remove from heat; stir in vanilla and baking soda.
Pour mixture over warm popcorn and nuts, stirring to coat.
Bake at 250F, stirring occasionally, for one hour. Remove from oven and allow to cool. Break apart. Store in tightly covered container.
