This popcorn never lasts very long at our house. Once you start eating it, it’s hard to stop. If you have a peanut allergy and don’t want to add the peanuts to the popcorn they can be omitted. I then usually add another cup or two of popcorn to the mix.
10 cups of popped popcorn
1 cup peanuts
1/2 cup margarine or butter
1 cup brown sugar
1/4 cup honey
1 teaspoon vanilla extract
Mix popcorn and peanuts in a large metal bowl. Melt butter, stir in sugar and honey. Bring to a boil, and then cook gently for 5 minutes. Stir in vanilla, pour over popcorn and nuts. Mix well.
Spread in a large baking sheet and bake in 250 degree oven for 1 hour, stirring every 15 minutes.
Remove from the oven and stir 3 to 4 times every minute or two to separate the pieces.
Allow to cool completely, then store in an airtight plastic container.