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