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Serves: 7
Total Calories: 427

6 cups popcorn freshly popped
1 1/2 cups peanuts Spanish
3/4 cup brown sugar packed
1/3 cup light corn syrup
1/4 teaspoon salt
6 tablespoons butter cut in pieces
3/4 teaspoon vanilla extract

Preheat oven to 250°. Mix popped corn and nuts in a 13 x 9 x 2-inch baking pan set aside.

In a heavy 1-quart saucepan, stir brown sugar, corn syrup and salt until blended. Add butter. Stirring over low heat, bring to a boil. Increase heat to medium. Without stirring, cook for 5 minutes. Remove from heat.

Stir in vanilla. Pour over popped corn and nuts, stirring to coat. Bake for 1 hour, stirring several times. Spread mixture onto waxed paper to cool. Or, using buttered hands, form into popcorn balls.

Nutritional Facts:

Serves: 7
Total Calories: 427
Calories from Fat: 220

More Recipes from the Holiday Cookbook Cookbook:
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Caramel Popcorn And Peanuts
Crunchy Munchies
Festive Caramel Popcorn And Nuts
Festive Fruit and Nuts
Maple Honey Popcorn
Mexican Snack Mix
North Pole Granola
Oats 'n' Straw
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Sweet Treats