2 cups unsalted peanuts, shelled pumpkin seeds, and/or sunflower seeds
1 cup light brown sugar
1 cup (2 sticks) butter or margarine
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon maple-flavored pancake syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
- Preheat oven to 250 degrees. Spray rimmed cookie sheets or jelly roll pans with vegetable oil cooking spray.
- Place the popcorn and your choice of nuts and/or seeds into a very large bowl. In a medium saucepan, combine the sugar, butter, salt, syrups, and vanilla. Bring to a boil over medium-high heat and continue boiling for 5 minutes, stirring constantly. Remove from the heat and add the baking soda. The mixture will bubble up. Stir vigorously until the mixture is smooth.
- Pour the hot syrup over the popcorn mix. Stir until the popcorn is coated. This is messy; take your time and use a long-handled spoon.
- Spread the coated popcorn in the prepared pans. Bake for 1 hour, stirring several times. The mixture will be very sticky.
- Remove the popcorn from the oven and allow to cool for 15 minutes. Break big hunks apart while the mixture is cooling. When cooled, the sugars will have candy-coated the popcorn. Store in large airtight plastic containers.
Linda's personal note: Your very large bowl should be heatproof. Pouring the hot syrup into a plastic or Tupperware bowl could ruin your bowl.