Candid Popcorn

Helen Story, B.H.S.

  • 10 cup warm popped popcorn
  • 1 1/2 cup cocktail peanuts
  • 1/2 cup margarine
  • 1 cup packed lighted brown sugar
  • 1/2 cup dark corn syrup
  • 1/4 tsp salt
  • 1/4 tsp soda
  • 1/2 tsp vanilla

Mix together popped corn and peanuts in a very large bowl. Keep warm in a 250° oven. Melt margarine in a heavy 2 quart saucepan. Stir in brown sugar, corn syrup, and salt. Bring to a rolling boil, stirring constantly. Boil, without stirring, 5 minutes. Remove from heat; stir in soda and vanilla.

Quickly pour over popcorn, peanut mixture, tossing until kernels and nuts are well coated. Spread out in shallow baking pan or cookie sheets. Bake at 250° for 45 minutes, stirring or twice. Remove from oven. Turn out on aluminum foil to cool. Break into pieces. Store in tightly covered container.

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