|Corn oil||1⁄4 Cup (4 tbs)|
|Salted peanuts||1 Cup (16 tbs)|
|Dark corn syrup||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
Heat oil in 4-quart kettle over medium heat for 3 minutes.
Add popcorn; cover, leaving small air space at edge of cover.
Shake frequently over medium heat until popping stops.
Place popcorn into large, greased heat-resistant bowl; add peanuts.
Heat in 300-degree oven until syiup is prepared.
Combine corn syrup, sugar, 1/4 cup water and margarine in heavy 2-quart saucepan.
Bring to a boil over medium heat, stirring constantly, took, stirring occasionally, to 280 degrees on candy thermometer or until small amount of syrup dropped into cold water separates into hard but not brittle threads.
Remove popcorn mixture from oven; pour syrup over popcorn mix- ture gradually, stirring quickly until kernels are evenly coated.
Spread or 2 greased baking sheets; spread out into thin layer with greased hands.
Cool; separate into clusters.
Store in tightly covered con- tainer.