| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Snacks | 20 | Servings | |
INGREDIENTS
| 4 | c | Popped corn |
| 1 | c | Peanuts |
| 1/2 | c | Molasses |
| 1/4 | c | Sugar |
INSTRUCTIONS
: 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 Found by Fran McGee From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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