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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 quarts popped popcorn |
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 |
Directions:
1. Place popcorn and peanuts in a large mixing bowl; set aside.
2. Melt butter in a large heavy saucepan. Stir in brown sugar and next 3 ingredients; bring to a boil over medium heat, stirring constantly.
3. Boil 5 minutes, stirring occasionally. Remove from heat, and stir in vanilla.
4. Pour mixture over popcorn mixture; stir until evenly coated. Pour into 2 large lightly greased roasting pans or 4 (13- x 9-inch) baking pans, spreading into a thin layer.
5. Bake at 250° for 45 to 50 minutes, stirring every 15 minutes. Cool in pans on wire racks.
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