Lindy’s Family Potato SaladFebruary 10, 2019
Crispy Vegan Breakfast Potatoes With Garlic-herb OilFebruary 10, 2019
- 3/4 cup popcorn kernels
- 2 Tbsp. olive oil
- 1/2 cup brown sugar
- 6 Tbsp. butter
- 1/8 cup molasses
- 1/4 cup Karo Syrup
- 1/2 cup salted peanuts
- Pop the popcorn and set aside
- Add the brown sugar, butter, molasses, and Karo Syrup to a saucepan and mix well.
- Cook on medium heat.
- Boil for 5 minutes.
- Remove from heat and pour over popcorn.
- Add peanuts.
- Stir with a wooden spoon.
- Spread out on a cookie sheet (careful – it’s hot!)
- Cook on 250-degrees for 30 minutes.
- Remove from the oven and cool.