Crunch And Munch

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 cups popped microwave popcorn (natural flavor)
• 1/4 cup spanish peanuts or 1/4 cup regular unsalted peanuts
• 1/2 cup butter
• 1/2 cup sugar
• 1/4 cup light corn syrup

Recipe

• 1 spread popcorn and peanuts on a baking sheet and keep warm in your oven set to 300 degrees while you prepare the butter toffee.
• 2 you don't need to preheat the oven.
• 3 melt the butter in a medium saucepan over medium/low heat.
• 4 add sugar and corn syrup and simmer, stirring occasionally.
• 5 pop a candy thermometer into the mixture and watch it closely.
• 6 when the thermometer reaches 300 degrees pour the candy over the warm popcorn and peanuts.
• 7 stir well so that the candy coats the popcorn.
• 8 put the popcorn back into the oven for 5 minutes, then stir it again to coat the popcorn.
• 9 repeat if necessary to thoroughly coat all of the popcorn.
• 10 pour coated popcorn and peanuts onto wax paper.
• 11 when cool, break up the chunks into bite-size pieces and store it all in a covered container.