Ingredients
1 c. butter
2 c. brown sugar
6 qt. popped corn
1 c. peanuts/pecans
1/2 c. light corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
Yucatecan green habanero sauce — smoky, fruity, intensely hot
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
Yucatecan green habanero sauce — smoky, fruity, intensely hot
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Mix butter, brown sugar, corn syrup and salt in large pot. Boil, stew constantly for 5 minutes. Do not stir. Remove from heat and add vanilla and soda. Stir. Gradually pour over popped corn. This should be in large baking dish. Bake in oven at 250°. Stir every 10 minutes until 30 minutes of time. Remove; cool. Break up and put in tight container.