I recieved this recipe at a tupperware party many moons ago. I have changed it slightly.
8 cups popped popcorn--(I use 10)
3/4 cup packed brown sugar
6 Tablespoons margarine or butter--( I use 8,one cube butter)
the texture is a little different when using margarine a bit more chewy
3 Tablespoons corn syrup
pop corn and put it in a pan for the oven
put in heavy saucepan, melt butter on medium heat, add sugar and corn syrup, stir together so it is well combined then stir until it begins to boil. Boil 5 minutes on medium heat
stir just if you think it needs it.( depends how high your medium heat is you don't want it to burn) I usually stir it a couple of times
This is what it looks like after boiling 5 minutes
Pour over popped corn. I use a rubber scrapper so the corn doesn't break up to much but it has to be heat resistant. Turn it over and over til coated then put in the oven at 300 degrees and bake for 10 minutes, turn it over and over again to coat and put back in the oven for 10 more minutes, again turn it over and over to coat and add peanuts (1/2 -1 cup) now, if you want a cracker jack like popcorn bake 5 - 10 more minutes. Check it after 5...You may use other types of nuts also, the raw nuts may be added at the beginning, but the nuts that are all ready toasted, should be added near the end . I am working on a chocolate variety like "Harry and David" make. It is not quite ready for publication yet.
Pour out on counter covered with wax paper and enjoy!!
ok..you better let it cool a bit or you will burn your tounge:)
I usually make this in the fall and winter because I don't like to heat up the oven in summer when it is so hot. I think it stores well in sip-lock bags or a tin or jar with a screw type lid. The Tupperware has such a tight seal, I feel it changes the quality.
I am not sure how long it stores well because I can never get it to stay around that long but I would imagine a few weeks at least, as long as the environment isn't to humid.