| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Dutch | Appetizers | 28 | servings |
INGREDIENTS
| 8 | c | Popped corn cooked without fat or salt |
| 1 | c | Miniature marshmallows |
| 3/4 | c | Salted dry-roasted peanuts |
| 3 | c | Sugar |
| 1 | c | Water |
| 1/2 | ts | Vanilla extract |
| Vegetable cooking spray |
INSTRUCTIONS
Combine first 3 ingredients in a large bowl; toss gently, and set aside. Combine sugar and water in a large, heavy Dutch oven. Place over medium-low heat, and cook 10 minutes or until sugar dissolves. (Do not stir). Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 12 minutes or until amber. (Do not stir). Remove from heat; stir in vanilla. Add popped corn mixture. Working rapidly, stir well, and spread into a 15-x10-x1-inch jellyroll pan coated with cooking spray. Let cool completely; break into pieces. Yield: 1-3/4 pounds (serving size: 1 ounce). NOTES : Store in an airtight container. Recipe by: Cooking Light, Nov/Dec 1993, page 121 Posted to EAT-LF Digest by aml@skypoint.com on Dec 11, 1998, converted by MM_Buster v2.0l.
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