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Ingredients

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Directions

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  • Preheat oven to 300 degree F. Discard any unpopped popcorn kernels. In a 17x12x2-inch roasting pan combine the popped corn, pretzels, and peanuts; set aside.

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  • In a medium saucepan melt butter. Remove saucepan from heat. Stir in brown sugar, corn syrup, molasses, and salt. Cook and stir over medium heat until mixture boils.

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  • Clip a candy thermometer to side of pan. Cook, stirring occasionally, until thermometer registers 238 degree F (soft-ball stage), about 5 minutes. Remove saucepan from heat. Immediately stir in baking soda and vanilla. Pour over popcorn mixture, stirring to coat.

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  • Bake popcorn mixture in preheated oven, uncovered, for 25 minutes, stirring twice. Remove pan from oven. Turn mixture onto a large piece of foil. Cool completely. Break into pieces. Store in an airtight container at room temperature up to 1 week. Makes 14 cups.

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