Popsnacks

Ingredients

• 2 quarts popped corn
• 1 cup salted peanuts
• 1 cup sugar
• 1/2 cup hot water
• 1/4 cup light corn syrup
• 2 1/2 tablespoons light molasses
• 3/4 teaspoon salt
• 2 tablespoons butter

Steps

1. Mix the popcorn and peanuts and keep them warm and crisp in a 250° oven.
2. Cook the sugar, water, corn syrup, molasses and salt to the light-crack stage (270°), stirring now and then so it doesn’t scorch.
3. Take it off the heat, stir in the butter and pour it quickly over the warm popcorn, tossing to coat.
4. Spread it fast on a greased cookie sheet and break into bite-size pieces.

Notes

Makes about 9 cups.

From the booklet “Ed May’s Contest-Winning Popcorn Recipes” (Earl May Seed & Nursery Co., Shenandoah, Iowa, dated 9/82), which printed 27 recipes picked from more than 1,100 sent in by Midwest homemakers. The steps are in our own words; both sides of the booklet are shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.