Yield-6 Quarts

NEEDED:
4 Quarts popped popcorn
2 Cups dry roasted peanuts
1 1/3 Cups sugar
1 1/3 Packed brown sugar
1 Cup dark corn syrup
1/2 Cup water
1/2 Butter
1/2 Teaspoon salt
1 1/2 Cups candy corn

1. Place popcorn and peanuts in large buttered heatproof container or bowls; set aside. In a large heavy saucepan, combine the sugars, corn syrup, water, butter and salt. Cook over medium heat until a candy thermometer reads 285 degrees (soft-crack stage), stirring occasionally.

2. Pour over popcorn mixture; stir gently to coat. Stir in candy corn. Drop into bite-size pieces onto waxed paper. Cool completely. Store in an airtight container.

Editors Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your test.

My Note: If you don’t want to use corn syrup, try a corn syrup substitute. You can also use melted carmel to coat and allow for popcorn to stick together. For a fun and festive look, add orange food coloring to the butter mixture.

© 2005 Taste of Home. Halloween Food and Fun.