 | | Directions |
- Pour popcorn into a large, shallow roasting pan.
- Sprinkle almonds and peanuts over corn.
- Melt butter or margarine in a small saucepan.
- Stir in honey and brown sugar.
- Cook, stirring constantly, over medium heat until it boils; simmer without stirring for 5 minutes.
- Remove from heat and stir in vanilla.
- Pour mixture over popped corn and nuts. Stir well to combine.
- Bake at 250° for one hour, stirring well every 15 minutes.
- Remove from oven and continue stirring as mixture cools.
- Cool completely and break apart any clumps.
- Store in an airtight container.
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Prep Time: 15 minutes
Cook Time: 1.5 hours
Servings: 10
|  | | Ingredients | | - | | 12 cups popped corn |
| - | | 1 cup sliced almonds |
| - | | 1 cup roasted peanuts |
| - | | 1/2 cup butter or margarine |
| - | | 1 cup light brown sugar, packed |
| - | | 1/4 cup honey |
| - | | 1 teaspoon vanilla extract |
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