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1⁄2cupsunsalted butter (1 stick)
1 1⁄2cupspacked light brown sugar
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 17g||22%|
|Saturated Fat: 6g|
|Trans Fat: 0g|
|Total Carbohydrate: 47g||17%|
|Dietary Fiber: 2g||7%|
- 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 a candy 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.