Ingredients
- 235 on a candy thermometer
- 600 gr popped corn
- 200 gr peanuts
- 120 ml molasses
- 50 gr sugar
the syrup by letting some drop from a spoon into acup of cold water. The syrup is done when it forms a thead as it drops into the water. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly. Cool and break into chunks with a wooden spoon. Stored in an airtight container, mixture will keep well for 4 tho 6 weeks. Yield: 40 oz.