Ingredients
- 7 quarts (28 cups) plain popped popcorn
- 2 cups dry roasted peanuts - optional
- 2 cups brown sugar - packed
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 cup butter
- 1/2 teaspoon baking sodah
- 1 teaspoon vanilla
Directions
- Place the popped popcorn into two shallow greased baking pans.
- Yo may use roasting pan, jelly roll pans or disposable roasting pans.
- Add the peanuts to the popped corn if using.
- Set aside.
- Preheat the oven to 250°.
- Combine the brown sugar, corn syrup, butter and salt in a saucepan.
- Bring to a boil over medium heat, stirring enough to blend.
- Once the mixture begins to boil, foil for 5 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla.
The mixture will be light and foamy.
- Immediately pour 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.
- Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.
- Line the counter top with waxed paper.
- Dump the corn out onto the waxed paper and separate the pieces.
- Allow to cool completely, then store in airtight containers or resalable bags.