Description Edit

  • Yield: 40 oz

Ingredients Edit

Directions Edit

  1. A candy thermometer is handy to have for this rcipe to test the temperature of the syrup that binds the popcorn and nuts together.
  2. Mix popcorn and peanuts together in a large bowl or pan.
  3. Cook molasses and sugar together until the mixture reaches a temperature of 235°F on a candy thermometer.
  4. If you don"t have a thermometer, test the syrup by letting some drop from a spoon into a cup of cold water.
  5. The syrup is done when it forms a thread as it drops into the water.
  6. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly.
  7. Cool and break into chunks with a wooden spoon.
  8. Stored in an airtight container, mixture will keep well for 4 th6 weeks.
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