Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cup Popped corn
- 1 cup Peanuts
- 1/2 cup Molasses
- 1/4 cup Sugar
- =
Directions
1 A candy thermometer is handy to have for this rcipe to test the temperature of the syrup that binds the popcorn and nuts together.
2 mix popcorn and peanuts together in a large bowl or pan.
3 cook molasses and sugar together until the mixture reaches a tempurature of 235 degrees on a candy thermometer.
4 If you don"t have a thermometer, test the syrup by letting some drop from a spoon into acup of cold water.
5 The syrup is done when it forms a thead as it drops into the water.
6 pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly.
7 Cool and break into chunks with a wooden spoon.
8 Stored in an airtight container, mixture will keep well for 4 th6 weeks.
9 yield: 40 oz.