| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Popcorn kernels; freshly popped |
| 2 |
c |
Roasted peanuts |
| 1 1/4 |
c |
Golden brown sugar; (packed) |
| 1/4 |
c |
Unsalted butter; (1/2 stick) |
| 1/4 |
c |
Light corn syrup |
| 2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
INSTRUCTIONS
Preheat oven to 250 degrees F. Generously butter heavy large baking
pan. Mix warm popcorn and almonds in prepared pan. Place in oven
while preparing syrup.
Combine brown sugar, butter and corn syrup in heavy medium saucepan.
Whisk over medium-low heat until sugar dissolves and butter melts.
Attach clip-on candy thermometer to side of pan. Increase heat to
high and boil without stirring until thermometer registers 255
degrees F, occasionally brushing down sides of pan with wet pastry
brush, about 4 minutes. Remove from heat. Stir in vanilla extract,
salt and baking soda (mixture will bubble). Gradually pour syrup over
popcorn and nuts completely.
Bake until caramel feels dry, stirring frequently, about 1 hour 30
minutes. Remove from oven. Using metal spatula, scrape mixture from
bottom of pan to loosen. Cool completely in pan. (Can be prepared 1
week ahead. Store in airtight container at room temperature.)
Converted by MC_Buster.
Per serving: 663 Calories (kcal); 46g Total Fat; (61% calories from
fat); trace Protein; 65g Carbohydrate; 124mg Cholesterol; 1486mg
Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 9 Fat; 4 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9370
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””