Ingredients
- 7 quarts plain popped popcorn
- 2 cups brown sugar
- 2 cups dry roasted peanuts (optional)
- 1 teaspoon salt
- 1/2 cup light corn syrup
- 1 cup margarine
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Directions
- Firstly, Place the popped popcorn into two shallow greased baking pans. You may use disposable roasting pans or roasting pans, jelly roll pans. Add the peanuts to the popped corn if using. Set aside.
- Preheat the oven to (120 degrees C) 250 degrees F .
- In a saucepan Combine the corn syrup, brown sugar , margarine and salt. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for five mins while stirring perpetually.
- Then , be sure to Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. pour Immediately over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
- After that, Bake for 1 hour, removing the pans, and giving them each a good stir every quarter-hour. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces.
- Finally, Allow to cool completely, then store in airtight containers or resealable bags.
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