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Prep Time:

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About the Recipe


4 quarts popped corn (measured 1 stick butter

after popping) 1/4 cup white corn syrup

1 16oz container peanuts 1/2 tsp. baking soda

(optional) 1/2 tsp. vanilla

1 cup light brown sugar 1/2 tsp. salt

Preheat oven to 250°. Measure 1 cup of light brown sugar into a medium

saucepan (with high sides),and stir in the stick of butter, 1/4 cup corn syrup

and a pinch of salt. Bring to a boil, stirring constantly (set timer for 2 minutes).

Remove saucepan from heat and quickly stir in 1/2 tsp. of baking soda

and vanills (mixture will foam up). Stir mixture down. Using a pot or

bowl which is large enough to hold all of the popped popcorn, combine

popcorn and hot mixture, stirring and tossing to mix thoroughly using a

large spoon greased with butter. Add peanuts (optional). When

pouring liquid over popcorn be careful because mixture is HOT. When

thoroughly mixed, spread the coated popcorn on a greased baking sheet.

Do not overload the baking sheet; bake in multiple batches if necessary.

Bake 15 minutes, turn over using a silicone spatula and bake another 15

minutes. Allow to cool thoroughly and store in airtight containers in a cool



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