4 c Popped corn
1 c Peanuts
1/2 c Molasses
1/4 c Sugar
: A candy thermometer is handy to have for this rcipe to test the
temperature of the syrup that binds the popcorn and nuts together.
Mix popcorn and peanuts together in a large bowl or pan.
Cook molasses and sugar together until the mixture reaches a tempurature of
235 degrees on a candy thermometer. If you don't have a thermometer, test
the syrup by letting some drop from a spoon into acup of cold water. The
syrup is done when it forms a thead as it drops into the water.
Pour hot syrup mixture over the popcorn nut mixture and stir to coat
evenly. Cool and break into chunks with a wooden spoon. Stored in an
airtight container, mixture will keep well for 4 th\o 6 weeks.
Yield: 40 oz.
Source: Cheaper and Better Alternatives to Storebought Goods by: Nancy
Birnes
