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Popcorn Crunch Recipe
|Popped corn||1 Liter (4 Cups)|
|Mixed salted nuts||250 Milliliter (1 Cup)|
|Dried banana chips||175 Milliliter (3/4 Cup)|
|Granulated sugar||175 Milliliter (3/4 Cup)|
|Corn syrup||50 Milliliter (1/4 Cup)|
|Water||25 Milliliter (2 Tablespoon)|
|Butter||50 Milliliter (1/4 Cup)|
Serving size: Complete recipe
Calories 3227 Calories from Fat 1646
% Daily Value*
Total Fat 180 g276.7%
Saturated Fat 52 g259.8%
Trans Fat 0 g
Cholesterol 107.5 mg35.8%
Sodium 1141.2 mg47.6%
Total Carbohydrates 364 g121.4%
Dietary Fiber 18.9 g75.5%
Sugars 203.2 g
Protein 65 g130.2%
Vitamin A 25% Vitamin C
Calcium 19.9% Iron 36.5%
*Based on a 2000 Calorie diet
On lightly greased rimmed (preferably nonstick) baking sheet, combine popcorn and nuts.
Break up banana chips; add to popcorn mixture.
Place in 200Â°F (100Â°C) oven to keep warm.
Meanwhile, in saucepan, bring sugar, corn syrup and water to boil; cover and cook for 3 minutes.
Uncover and boil for 4 minutes or until candy thermometer reaches hard ball stage of 250Â° to 263Â°F (121Â° to 128Â°C), and when 1/2 tsp (2 mL) syrup dropped into very cold water forms hard ball that holds its shape yet is pliable.
Add butter; cook, stirring, for 1 minute.
Pour over popcorn mixture; toss quickly with prepared spoons to coat.
Spread to let dry.
Break into pieces. (Crunch can be stored in airtight container for up to 1 week.)