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Country Kitchen
December 2, 2005 Previous Recipe | Next Recipe
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POPPY SEED MUFFINS
VENA’S PINEAPPLE ORANGE SALAD
CROCK POT SUGARED PECANS
PUPPY CHOW
BOW TIE CHICKEN PASTA
OLD-FASHIONED IRISH POTATO CANDY
TRADITIONAL TREE CAKE
BLT BITES
CHICKEN BALL
PECAN PIE MUFFINS
CARAMEL CHEESECAKE BARS
MY MOMMA'S SWEET POTATO CASSEROLE
SPICY PECANS
HONEY-GLAZED POPCORN
BLACK FOREST TRUFFLE
SPINACH HAM CUPS
QUICK BEEF SPREAD
CHICHI’S HOT SPINACH DIP
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES
LOADED BAKED POTATO SALAD
PUMPKIN ROLL
KEY LIME CAKE
CANDY BAR
SWEET GLAZED PECANS
HOLIDAY CHEESE BALL
MARINATED VEGETABLES
HONEY-GLAZED POPCORN

3/4 cup butter or margarine
2/3 cup honey
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 teaspoons vanilla
1/2 teaspoon baking soda
3 quarts popped popcorn
1 1/2 cups roasted peanuts

Melt butter in large saucepan; stir in honey, sugar, cinnamon and salt. Bring to boil; stir constantly. Reduce heat to medium; boil without stirring for 5 minutes. Remove from heat; quickly stir in vanilla and soda.

Place popcorn in large, heat-proof bowl; slowly pour syrup over popcorn while stirring. Add peanuts; mix thoroughly. Turn in 2 greased 15-1/4- x 10-1/4- x 3 1/4-inch baking pans. Bake at 250 degrees for 45 minutes; stir every 15 minutes with spatula. Scrape honey mixture from pan and coat popcorn thoroughly each time. Remove from oven; cool. Break into serving-sized pieces. Store in tightly covered container. Makes 6 servings.
— Jeff Helms
Communications Department





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