Best Ever Candy Corn

• 2 1/2 qt. popped corn
• 1 lb. (2 1/2 c.) brown sugar
• 1/2 c. light corn syrup
• 1/2 c. water
• 1/2 c. butter or margarine
• 1 Tbsp. vanilla
• 1 c. salted peanuts

1. Keep popped corn crisp in slow oven (300u0b0 to 325u0b0).
2. In a large
3. saucepan,
4. combine
5. sugar,
6. syrup,
7. water, butter and salt. Cook
8. over
9. moderate heat, stirring occasionally, until syrup reaches soft-crack stage (290u0b0).
10. Remove from heat; stir in 1 tablespoon vanilla.
11. In a large buttered bowl or pan, mix nuts and popcorn.
12. Pour
13. syrup
14. in
15. fine
16. steam
17. over mixture. Working quickly, mix well until kernels are completely coated. Spread
18. out thin
19. on
20. buttered
21. cookie
22. sheets
23. or
24. platters. Quickly separate
25. into
26. bite
27. sizetlusters
28. with 2 buttered forks. Cool.
29. Makes about 3 1/2 quarts.

corn, brown sugar, light corn syrup, water, butter, vanilla, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006851 (may not work)