The crazy thing about this recipe is that the popcorn actually stays crunchy. I couldn't believe it. You'd think that pouring buttery, caramely sauce over light and fluffy popcorn that you'd end up with a soggy mess, but NO. This stuff is fantastic. As it's cooling on the waxed paper, you can actually hear it cracking.
I made a double batch of this stuff last Christmas and I am pretty sure that both of them were gone within a day.
So make it. You won't regret it. Well, you might after you eat entire bag in one sitting, but don't worry. I'm sure you'll get over it.
Ingredients:
- 7 quarts plain popped yellow popcorn
- 2 c. dry roasted peanuts
- 2 c. brown sugar
- 1/2 c. light corn syrup
- 1 tsp. salt
- 1 c. margarine
- 1/2 tsp. baking soda
- 1 tsp. vanilla
Directions
- Preheat oven to 250 degrees.
- Combine popped popcorn and peanuts in large roasting pan.
- In saucepan, combine brown sugar, corn syrup, margarine, and salt. Stir to blend and bring to a boil over medium heat. Once the mixture begins to boil, boil for 5 minutes, stirring constantly.
- Remove from heat, and stir in baking soda and vanilla. The mixture should look slightly foamy.
- Pour liquid over popcorn mixture and stir to coat as evenly as possible.
- Bake for 1 hour, thoroughly stirring every 15 minutes.
- Allow popcorn to cool completely on waxed paper. Separate chunks into pieces if need be.
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