| 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.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”