- 2 Sticks margarine
- 2 c Light brown sugar
- 1/2 c Light corn syrup
- 1/2 tsp. Baking soda
- 1 tsp. Vanilla
- 6 quart Popped corn
- 1 c Or
more of Spanish peanuts-(optional)
- Heat margarine, brown sugar and corn syrup.
- Bring to boil, stirring
often. Boil for 5 minutes. very slowly as not to burn - do not stir.
- Add baking soda and vanilla, then blend and pour over popcorn.
and bake in a buttered roasting pan.
- Bake mixture at 250 degrees for 1
- Stir every 15 minutes. with spatula.
- Stir occasionally
while cooling to prevent from sticking to pan.
- Store in airtight