• 3 quarts popped popcorn*
  • 1/2 cup Virginia peanuts
  • 1/2 cup butter or margarine
  • 1 cup firmly packed brown sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Preheat oven at 250°F. Lightly coat a large mixing bowl with no-stick cooking spray and place popped popcorn and peanuts inside; set aside. Combine butter, brown sugar, corn syrup, and salt in a heavy 2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Lower heat and boil 5 minutes, without stirring. Remove from heat and stir in baking soda. Gradually pour over reserved popped corn, mixing well to coat. Spread popcorn evenly into a rimmed 17 x 12-inch baking pan. Bake for 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Store in airtight container.

*Using a Presto® popcorn popper, prepare popcorn as directed in the popper's instruction manual, removing any unpopped kernels. 

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