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Categories:Viewed: 50 - Published at: 2 years ago
Ingredients
- 1 cup peanuts (without skins)
- 1 cup butter or 1 cup margarine, plus
- 2 tablespoons butter or 2 tablespoons margarine
- 5 quarts popped corn
- 2 cups packed brown sugar
- 12 cup light corn syrup
- 1 teaspoon salt
- 12 teaspoon baking soda
Method
- Saute the peanuts in 2 TBSP butter or margarine for 5 minutes.
- Drain peanuts on paper towels.
- Sprinkle with salt to taste.
- Spread popped corn in a large shallow baking pan and put into a 250 oven.
- Stir the peanuts in gently.
- While this keeps warm in the oven, combine the 2 sticks of butter or margarine with the brown sugar and corn syrup and salt in a heavy 2-quart saucepan.
- Cook mixture over medium heat, stirring constantly until the sugar dissolves.
- Cook to"firm ball stage"--about 248 degrees on a candy thermometer--and remove from heat at once.
- Stir in baking soda, allowing mixture to foam.
- Remove popped corn and peanut mixture from oven and drizzle it with the hot foaming syrup in a fine, steady stream.
- Stir lightly to mix well.
- Return it to oven for almost an hour, stirring mixture about every 10 or 15 minutes.
- Cool thoroughly and serve.
- Store in an airtight container in a cool place.
