- 3 quarts popped corn (hulless popcorn also works well)
- 3/4 cup peanuts* (less, or more, as desired). Some add pecans instead of peanuts.
- 1 cup packed brown sugar
- 1/2 cup (1 stick) butter
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
* On the container for the peanuts I used, it reads: Dry roasted peanuts, lightly salted with 100% sea salt, no MSG. I’ve already made this recipe without adding any peanuts and it was liked that way, too. (This additional note was added on June 25, 2012)
- 1/2 teaspoon baking soda
Pop corn. Place popped corn and peanuts in large brown grocery store type paper bag. Set aside.
- Place brown sugar, butter, corn syrup, and salt in a 3 quart glass bowl. Microwave at high setting 3 – 4 minutes, stirring after each minute, watching for when mixture comes to a boil. Microwave 2 minutes more while ‘boiling’. Remove from microwave.
- Stir in baking soda.
Pour syrup mixture evenly over popped popcorn and peanuts in brown bag. Close bag and shake well.
Fold top over and place brown bag in microwave and microwave at high setting 1 and 1/2 minutes. Shake bag well. Microwave 1 and 1/2 minutes more. Shake bag, open bag and pour caramelized popcorn into large roasting pan or bowl. Toss bag in garbage. Cool and stir to separate kernels.
Store in airtight containers, or ‘zip-like’ bags.
Adapted from old Farm Journal recipes (submitted by Lisa Parker).
Source Recipe: http://milkmaidrecipebox.blogspot.com