| 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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