Peanutty Popcorn Recipe

Summary

CuisineCourse
MethodMain Ingredient
Interest Group,

Ingredients

 Popped popcorn8 Cup (128 tbs)
 Cocktail peanuts1 Cup (16 tbs)
 Sugar1 Cup (16 tbs)
 Butter/Margarine3⁄4 Cup (12 tbs)
 Water1⁄3 Cup (5.33 tbs)
 Creamy peanut butter1⁄4 Cup (4 tbs)
 Light corn syrup1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3401 Calories from Fat 2156

% Daily Value*

Total Fat 250 g383.9%

Saturated Fat 104.3 g521.5%

Trans Fat 0 g

Cholesterol 362.9 mg

Sodium 863.8 mg36%

Total Carbohydrates 283 g94.4%

Dietary Fiber 17 g68%

Sugars 216.2 g

Protein 44 g87.4%

Vitamin A 84.4% Vitamin C 1.2%

Calcium 20% Iron 26%

*Based on a 2000 Calorie diet

Directions

Remove all unpopped kernels from popped corn. Combine popcorn and peanuts in a greased 17x12x2-inch baking pan. Keep mixture warm in a 300° oven while making syrup mixture.
Butter the sides of a heavy 1 1/2-quart saucepan. In the saucepan combine the sugar, butter or margarine, water, peanut butter, and com syrup. Cook mixture over medium heat till boiling, stirring constantly. Clip a candy thermometer onto side of pan. Continue cooking over medium heat, stirring frequently, till the thermometer registers 240° (soft-ball stage).
Pour syrup mixture over popcorn mixture and stir gently to coat popcorn. Bake in a 300° oven for 15 minutes. Stir once and bake for 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool completely. Break popcorn mixture into clusters. Store in an airtight container in a cool, dry place.
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