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Purchased from the Miller Estate in Wylie, Texas in 1994. These are time consuming and very messy. But well worth the effort. I make them for our church bake sale and they always get bought right up. Date and source unknown.
- Contributed by Cat's Recipes Y-Group
- 8 cups popped corn
- 1 cup peanuts
- ¾ cup white sugar
- ¾ cup brown sugar, packed
- ½ cup light corn syrup
- ½ cup water
- 1 teaspoon white vinegar
- ¼ teaspoon salt
- ¾ cup butter
- Mix the popped corn and peanuts in a large bowl.
- Combine the sugars, syrup, water, vinegar and salt in a saucepan.
- Heat to boiling, stirring constantly until a small amount of the mixture dropped into very cold water forms a hard ball.
- Reduce heat to low.
- Add butter and stir until melted.
- Pour the syrup slowly over the popcorn and peanuts, stirring until the popcorn is evenly coated.
- Cool slightly.
- Grease your hands with more butter and shape popcorn balls.
- I do this with wax paper since the caramel can get very hot.
- Cool and wrap each ball in plastic wrap.