Ingredients
2 c. dark brown sugar
1/2 c. light corn syrup
1 c. margarine
pinch of salt
1/4 tsp. cream of tartar
1/2 tsp. baking soda
6 qt. popped popcorn
1 c. peanuts
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine brown sugar, corn syrup, margarine, salt and cream of tartar. Bring to a boil; cook 5 minutes. Remove from heat and add soda. Beat down and pour over popped popcorn and peanuts in large mixing bowl. Stir so all popcorn and nuts are covered. Spread on greased cookie sheets. Bake 1 hour in a 200° oven. Cool and store in plastic bags.