Preparation:
Saute the peanuts in 2 tablespoons of butter or margarine for 5 minutes. Drain peanuts on paper towels. Sprinkle with salt to taste. Spread popped corn in a large shallow baking pan and put into a 250 oven. Stir the peanuts gently. While this keeps warm in the oven, combine the 2 sticks of butter or margarine with the brown sugar and corn syrup and salt in a heavy 2 quart saucepan. Cook mixture over medium heat, stirring constantly until the sugar dissolves. Cook to "firm ball stage"----about 248 on a candy thermometer--- and remove from heat at once. Stir in baking soda, allowing mixture to foam. Remove popped corn and peanut mixture from oven and drizzle it with the hot foaming syrup in a fine, steady stream. Stir lightly to mix well. Return it to oven for almost an hour, stirring mixture about every 10 or 15 minutes. Cool thoroughly and serve. Store in a airtight container in a cool place. |
