Prep Time: 25 minutes
Total Time: 25 minutes
- 6 cups popped popcorn
- 2 cups Spanish or dry roasted nuts
- 1-1/2 tablespoons butter
- 1-1/2 cups firmly packed brown sugar
- 6 tablespoons water
- waxed paper
- plastic wrap
Put popped corn in large bowl or pot. Add peanuts and mix well. Set aside.
In heavy saucepan, melt butter over low heat. Add sugar and water and continue cooking over low heat. Constantly stir until soft-ball stage or 238 degrees F. on candy thermometer is reached.
Slowly pour hot syrup over popped corn and peanuts. Turning and mixing with long-handled spoon to coat kernels and nuts.
As soon as mixture is cool enough to handle, with buttered hands, shape into balls. Place on cookie sheet.
Once dry; wrap in plastic wrap to store.