Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Popcorn | not in our table | 0 |
| 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
- 2 tablespoons vegetable oil
- ⅓ cup popcorn kernels
- 1 stick (½ cup) unsalted butter
- 1½ cups Packed light brown sugar
- ½ cup light corn syrup
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup salted peanuts (5 Oz)
- Special Equipment: a candy thermometer
Directions
Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop.
Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.
Remove from heat and uncover.
Line bottom of a large shallow baking pan with foil. Lightly oil foil.
Melt butter in a 6-quart heavy pot over moderate heat.
Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes.
Remove pot from heat.
Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat.
Immediately spread mixture in baking pan as thinly and evenly as possible.
Cool completely, then break into bite-size pieces.
Category:World Recipes
Category:Superbowl Recipes
Category:Popcorn Recipes
Category:Candy Recipes