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Peanut and Popcorn Crunch Snack Recipe
|Popped popcorn||2 Quart|
|Pecans||1 Cup (16 tbs)|
|Almonds||2⁄3 Cup (10.67 tbs)|
|Sugar/Peanuts||1 1⁄3 Cup (21.33 tbs)|
|Margarine||1 Cup (16 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5212 Calories from Fat 2788
% Daily Value*
Total Fat 322 g494.9%
Saturated Fat 42.5 g212.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 167.9 mg7%
Total Carbohydrates 577 g192.2%
Dietary Fiber 24.1 g96.4%
Sugars 321.6 g
Protein 55 g109.8%
Vitamin A 156.7% Vitamin C 2.7%
Calcium 37.5% Iron 38.2%
*Based on a 2000 Calorie diet
Com- bine sugar, margarine and syrup in 1 1/2-quart sauce- pan; bring to a boil over medium heat, stirring con- stantly.
Cook, stirring occasionally, for 10 minutes or until mixture turns light caramel color.
Remove from heat; stir in vanilla.
Pour over popcorn and nuts; coat well.
Spread out to dry.
Break apart; store in tightly covered container.