Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 qt Freshly popped, unsalted
-popcorn
1 c Unsalted,dry-roasted peanuts
1 c Butter or margarine
2 c Firmly packed light brown
-sugar
1/2 c Dark corn syrup
1/2 ts Baking soda
1/2 ts Vanilla
SOURCE: More Tastes & Tales from Texas with love
by Peg Hein, copyright 1987, sixth printing Oct. 1991,
ISBN #0-9613881-1-0.
MM format by Ursula R. Taylor who got this from Robbie Shelton
in the Oct. 1995 cookbook swap on Delphi - cust 229.
Combine popcorn and peanuts in a large, lightly
greased roasting pan; mix well and set aside.
Melt butter or margarine in a medium saucepan; stir
in sugar and corn syrup. Bring to a boil and continue
boiling over medium heat for 5 minutes, stirring
occsionally. Remove from heat, stir in soda and
vanilla. Pour over popcorn, mixture and stir until
evenly coated.
Bake at 250 for 1 hour, stirring every 15 minutes.
Remove from oven, cool for 10 minutes. Spread in
signle layer on folded large brown papae bags to cool
completely. This will stay fresh tasting for 2 to 3
weeks if kept in an airtight container.
