1 cup sugar
¾ plus 2
tbsp light molasses
1/3 cup
water1 tsp vinegar
¼ tsp soda
7 (seven) cups popped corn
2 cups peanuts (or use 9 cups popcorn)
Combine and cook sugar, molasses, water and vinegar to 260 degrees. Remove from heat and add soda. Pour over popcorn and peanuts. Put on cookie sheet.
(Not in Grandma’s recipe, but needed to finish it) Gently stir to coat popcorn. Place popcorn into a large roaster or rimmed baking sheet and bake at 225° F for 1 hour, stirring every 15 minutes.
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