Honey Corn

1. 1

   Place the popcorn and peanuts in an extra-large bowl or on 2 silicone-lined baking sheets and set aside.

2. 2

   Combine the sugar, butter, cream and honey in a large soup pot or Dutch oven.

3. 3

   Bring to a boil over medium-high heat.

4. 4

   Reduce the heat slightly, clip on a candy thermometer, and keep at a low boil until it reaches the softball stage, about 234 degrees F. Remove the pot from the heat and add the baking soda while stirring.

5. 5

   Pour the sugar mixture over the popcorn and mix well.

6. 6

   Store in an airtight container for up to 2 days.

No additional tips available.