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| 4 Tasse | Popped corn |
| 1 Tasse | Peanuts |
| 1/2 Tasse | molasses |
| 1/4 Tasse | sugar |
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temperature of the syrup that binds the popcorn and nuts together.
Mix popcorn and peanuts together in a large bowl or pan.
Cook molasses and sugar together until the mixture reaches a tempurature of 235 degrees on a candy thermometer. If you don't have a thermometer, test 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 th\o 6 weeks.
Birnes
Found by Fran McGee
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