- 2 tbsp vegetable oil
- 1/3 cup popcorn kernels
- 1 stick (1/2 cup) unsalted butter
- 1 ½ cups packed light brown sugar
- ½ cup Sweet Dreams
- ¾ tsp salt
- ½ tsp baking soda
- 1 cup salted peanuts
Special equipment: a candy thermometer
Heat oil with 3 kernels in a 3-quart heavy saucepan,
covered, over moderate heat until 1 or 2 kernels pop. Remove lid and
quickly add remaining kernels, then cook, covered, shaking pan
frequently, until kernels stop popping, about 3 minutes. Remove from
heat and uncover.
Line bottom of a large shallow baking pan with foil.
Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate
heat. Add brown sugar and rice syrup and bring to a boil over moderate
heat, stirring, then boil, without stirring, until syrup registers 300°F
on the thermometer, 8 to 10 minutes. Remove pot from heat.
Using wooden spoon, stir salt and baking soda into syrup,
then quickly stir in peanuts and popcorn to coat. Immediately spread
mixture in baking pan as thinly and evenly as possible. Cool
completely, and then break into bite size pieces.