Update my dinner status, I'm making this tonight.
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Servings: 1 Recipe
Total Time (median): 0 : 00 Active Time: 0 : 00
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Ingredients
Preparation
A candy thermometer is handy to have for this recipe 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 temperature 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 a cup 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 to 6 weeks. 40 oz
