Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
856
Calories
23g
Protein
28g
Fat
130g
Carbs
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | 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
- 1 11 oz. pkg. mini has-ingredient::pretzels
- 1 10 oz. pkg. mini has-ingredient::Nutter Butters
- 1 C. dry roasted has-ingredient::peanuts
- 1 C. has-ingredient::sugar
- 1/2 C. has-ingredient::butter
- 1/2 C. has-ingredient::light corn syrup
- 2 T. has-ingredient::vanilla extract
- 1 t. has-ingredient::baking soda
- 1 10 oz. pkg. has-ingredient::M & M's
- 1 18 oz. pkg. has-ingredient::candy corn
- In a large bowl combine pretzels, Nutter Butters, and peanuts.
- In a large saucepan combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes.
- Remove from heat; stir in vanilla extract and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated.
- Pour into a greased 15x10 baking dish. Bake at 250 for 45 minutes, stirring every 15 minutes. Let cool but break apart while still warm. Toss with M & M's and candy corn. Cool completely. Store in airtight container.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
fandom