| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candies, Snacks | 8 | Servings | |
INGREDIENTS
| 4 | qt | Fresh popped corn |
| 2 | c | Peanuts; dry-roasted, (or your choice) |
| 1 | c | Packed brown sugar |
| 1/2 | c | Unsalted butter |
| 1/2 | c | Corn syrup |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Vanilla extract |
| lg | 5 quart roasting pan. |
INSTRUCTIONS
Place popcorn in large roasting pan. Mix in nuts. Set aside. Preheat oven to 250¡F. In heavy sauce pan, mix sugar, butter, corn syrup and salt. Over medium heat, stir until boiling. Continue to boil, without stirring, for 5 minutes. Remove from heat. Stir in vanilla, then baking soda (it will foam up). Pour over popped corn and nuts; mix well to coat. Place in oven for 1 hour to 1 hour and 10 minutes. Stir every 15 minutes while baking. Cool, break apart and store in a tightly sealed container. Per serving: 544 Calories; 31g Fat (49% calories from fat); 11g Protein; 63g Carbohydrate; 33mg Cholesterol; 536mg Sodium NOTES : Yield is about 16 cups. Serving size is 2 cups per person. Recipe by: Ron West Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@bigfoot.net> on Jan 6, 1998
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”