| 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 | t | Salt |
| 1/2 | t | Baking soda |
| 1/2 | t | Vanilla extract |
| 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
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Nutrition (calculated from recipe ingredients)
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Calories: 561
Calories From Fat: 292
Total Fat: 34.2g
Cholesterol: 30.5mg
Sodium: 249.2mg
Potassium: 316.8mg
Carbohydrates: 60.5g
Fiber: 4.5g
Sugar: 44.7g
Protein: 10.2g