caramel corn

24 cups popped corn
1 cup salted peanuts
2 cups brown sugar
1/2 cup corn syrup
1/4 cup molasses
1 cup margarine or butter
1/2 teaspoon baking soda

Combine popcorn and peanuts in a large roasting pan. Set aside.

Combine brown sugar, corn syrup, molasses and margarine in a large saucepan. Bring to boil. Let boil for five minutes. Remove from heat and stir in 1/2 teaspoon baking soda. Watch out–this makes the mixture grow!

Pour the syrup over the popcorn and peanuts in the roaster; stir well. Bake at 225 degrees or 45 minutes. Spread out on aluminum foil to cool and harden.

This recipe was given to me by my brother, Peter Fournier.

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