Dissolve sugar and water in saucepan over medium heat.
Add peanuts.
Cook over medium heat, stirring constantly.
Cook until peanuts are completely sugar coated and no syrup remains.
Pour into ungreased cooking sheet, scattering peanuts out with a fork. Put in oven at 350\u00b0 for about 30 minutes.
Stir after ten minutes, then return to oven.
Makes about 1 pound of candy.
about 5 minutes.
Pour sugar in a small saucepan over
Dissolve sugar in water over medium-high heat in deep saucepan (about 2 to 3 minutes).
Pour in peanuts; stir constantly, until liquid dissolves.
The peanuts will be sugar-coated now.
Pour onto cookie sheet.
Bake for 30 minutes at 300\u00b0, stirring every 5 minutes.
Dissolve sugar in water in saucepan over medium heat; add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugar coated and no syrup remains (about 30 minutes).
Pour out onto ungreased cookie sheet; separate peanuts with fork.
Bake at 300\u00b0 for 30 minutes. Stir at 10 minute intervals.
Makes 1 pound.
Dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook, stirring frequently.
Cook until peanuts are completely sugar coated and no syrup.
Pour on ungreased cookie sheet.
Separate peanuts with fork.
Bake at 300\u00b0 for approximately 30 minutes, stirring at 10 minute intervals.
Dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook over medium heat, stirring frequently.
Cook until peanuts are completely sugar coated and no wet syrup.
Pour and spread over ungreased cookie sheet. Bake at 350\u00b0 for 30 minutes, stirring at 5 minute intervals.
Then bake 2 hours at 200\u00b0, stirring, or until done.
aper.
Place the popped popcorn into a large heat-proof
ntil melted. Stir in the sugar and vanilla.
Whisk in
spread the hot caramel coated popcorn onto these later.
Use
In a LARGE pot, heat the margarine, brown sugar, Karo syrup, and salt together over medium heat.
While stirring, bring mixture to a boil and allow to boil for five minutes.
Remove from heat.
Add baking soda and vanilla.
Mix well.
Pour over freshly popped popcorn.
Stir until the popcorn is well coated.
Enjoy!
Line baking sheets with aluminum foil.
Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.
Combine brown sugar (or white), light corn syrup,
b>popcorn and set aside in a large bowl.
Combine the sugar
Place popped popcorn in a large greased bowl.
Combine sugar, corn
Combine sugar, butter and water in large, heavy pot. Bring to boiling over medium heat, stirring constantly. Continue to cook until the sugar is dissolved and the mixture becomes syrupy, 4 to 5 minutes. Remove pot from heat. Add the popcorn to the pot. Stir to coat popcorn evenly with sugar mixture. Turn coated popcorn out in thin layer onto sheet of wax paper or parchment paper. Let popcorn cool for about 10 minutes. Serve in a basket or for a festive touch, in individual paper cones.
Have corn popped and waiting in large baking pan.
Place oleo, syrup, brown sugar and salt in large pan over medium heat and bring to boil.
Cook until this mixture reaches the hard ball stage. Immediately add the baking soda to this hot mixture.
This will cause the syrup to foam up towards the top of the pan.
Place this syrup mixture over the waiting popcorn, making sure that all kernels are coated.
Place the coated popcorn in a preheated oven and stir every 15 minutes for 45 minutes.
Cool and enjoy.
Pop popcorn and set aside.
Put water and sugar to boil in a saucepan.
Test mixture in a cup of cold water.
Forms into a ball in cold water, ready to pour over popcorn.
Stir until well coated. Other variations to use with popcorn are raisins, pecans, etc.
ut all of the sugar ingredients, except the sugar into a food
ith cooking spray. Fill with popcorn.
Preheat oven to 300
In large microwave-safe bowl, microwave butter on HIGH until melted.
Add marshmallows and microwave until they look puffy (1 to 1-1/2 minutes).
Stir to completely melt marshmallows, then pour the melted mixture over the popcorn and mix carefully until it's coated.