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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.