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Categories:Viewed: 86 - Published at: 3 years ago
Ingredients
- 6 qt. freshly popped corn (about 1 c. unpopped)
- 1 c. dry roasted peanuts
- 1 c. pecan halves or pieces
- 1 c. butter or margarine
- 1 c. firmly packed brown sugar
- 1 c. sugar
- 1/2 c. light corn syrup
- 1 tsp. salt
- 1/2 tsp. baking soda
Method
- Combine popped corn, roasted peanuts and pecans in a large roasting pan.
- Melt butter in a large saucepan; stir in sugars, corn syrup and salt.
- Bring to a boil; boil 5 minutes, stir often (temperature will be about 244°).
- Remove from heat; stir in soda. Pour sugar mixture over popped corn and nuts; stir well.
- Bake at 250° for 45 minutes, stirring every 15 minutes.
- Cool.
- Store in an airtight container.
- Yields 6 quarts.
