Instructions: 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 dont 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.

Birnes

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