Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
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
- 8 cups popped corn
- 1 cup peanuts
- 3/4 cup white sugar
- 3/4 cup brown sugar, packed
- 1/2 cup light corn syrup
- 1/2 cup water
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 3/4 cup butter
Directions
Mix the popped corn and peanuts in a large bowl.
Combine the sugars, syrup, water, vinegar and salt in a saucepan.
Heat to boiling, stirring constantly until a small amount of the mixture dropped into very cold water forms a hard ball.
Reduce heat to low.
Add butter and stir until melted.
Pour the syrup slowly over the popcorn and peanuts, stirring until the popcorn is evenly coated.
Cool slightly.
Grease your hands with more butter and shape popcorn balls.
I do this with wax paper since the caramel can get very hot.
Cool and wrap each ball in plastic wrap.