Peanutty Popcorn Recipe
Ingredients
| Popped popcorn | 8 Cup (16 tbs) | |
| 1 cup cocktail peanuts | ||
| Sugar | 1 Cup (16 tbs) | |
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Creamy peanut butter | 1/4 Cup (16 tbs) | |
| Light corn syrup | 1 Tablespoon | |
Directions
Remove all unpopped kernels from popped corn. Combine popcorn and peanuts in a greased 17x12x2-inch baking pan. Keep mixture warm in a 300° oven while making syrup mixture.
Butter the sides of a heavy 1 1/2-quart saucepan. In the saucepan combine the sugar, butter or margarine, water, peanut butter, and com syrup. Cook mixture over medium heat till boiling, stirring constantly. Clip a candy thermometer onto side of pan. Continue cooking over medium heat, stirring frequently, till the thermometer registers 240° (soft-ball stage).
Pour syrup mixture over popcorn mixture and stir gently to coat popcorn. Bake in a 300° oven for 15 minutes. Stir once and bake for 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool completely. Break popcorn mixture into clusters. Store in an airtight container in a cool, dry place.
Butter the sides of a heavy 1 1/2-quart saucepan. In the saucepan combine the sugar, butter or margarine, water, peanut butter, and com syrup. Cook mixture over medium heat till boiling, stirring constantly. Clip a candy thermometer onto side of pan. Continue cooking over medium heat, stirring frequently, till the thermometer registers 240° (soft-ball stage).
Pour syrup mixture over popcorn mixture and stir gently to coat popcorn. Bake in a 300° oven for 15 minutes. Stir once and bake for 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool completely. Break popcorn mixture into clusters. Store in an airtight container in a cool, dry place.
Chef
