Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Popped corn
1 c Peanuts
1/2 c Molasses
1/4 c Sugar

: 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 tho 6 weeks.

Yield: 40 oz.

Source: Cheaper and Better Alternatives to Storebought Goods by:
Nancy Birnes

Found by Fran McGee

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