Servings: Yeild 5 quartsPrep Time: 11 minutes Cook Time: 55 minutes
6 quarts of popped corn (3/4 cup unpopped)
1 3/4 cups salted Spanish peanuts
1 cup butter or margarine
1 (16-ounce) package light brown sugar
1/4 cup light corn syrup
1/4 cup molasses
1/2 teaspoon salt
1 teaspoon vanilla extract
Place popcorn and peanuts in a large bowl; set aside.
Melt butter in a large heavy saucepan. Stir in brown sugar and next 3 ingredients; bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring occasionally. Remove from heat; stir in vanilla.
Pour mixture over popcorn mixture; stir until evenly coated. Pour into two lightly greased large roasting pans or four 13×9 inch pans, spreading in a thin layer.
Bake at 250 for 45 to 50 minutes, stirring every 15 minutes. Cool in pans on wire racks.
Submitted by: emeraldeyes on January 18, 2011
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