CANDIED POPCORN AND PEANUTS

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5 qt. freshly popped popcorn
1 c. raw peanuts
1 c. margarine
2 c. brown sugar
1/2 c. dark corn syrup
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla

Combine popcorn and peanuts in a lightly greased roast-
ing pan. Mix well and set aside. Melt margarine in a large
saucepan. Stir in sugar and corn syrup. Bring to a boil.
Boil for 5 minutes, stirring occasionally. Remove from heat
and stir in salt, soda and vanilla. Pour sugar mixture over
popcorn mixture. Stir until evenly coated. Bake at 250 degrees for 1
hour. Stir every 15 minutes. Cool and store in airtight
container.

CANDIED POPCORN

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4 qt. (16 c.) popped corn
2 c. nuts (mixture of pecans,
almonds, dry roasted
peanuts, cocktail peanuts
or any mixture)
1 1/3 c. sugar
1/2 c. white Karo
2 sticks oleo
1 tsp. vanilla

Combine and place on cookie sheet in 250 degrees oven to stay
warm popcorn and nuts. Combine and bring to a boil sugar, Karo
and oleo. Boil, stirring constantly to hard ball stage.
Remove from heat and add vanilla. Place corn and nuts in large
container, pour syrup over all and stir well to coat. Spread
on freezer paper to dry and break into irregular pieces. Store
in airtight container.