Nutritional Info

Nutrition Facts

Serving Size 1 (246g)

Calories 891
Calories from Fat 131 (15%)
Amount Per Serving %DIV
Total Fat 14.5g 22%
Saturated Fat 5.9g 30%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 4.3g
Trans Fat 0.0g
Cholesterol 49.4mg 16%
Sodium 138.1mg 6%
Potassium 703.8mg 15%
Total Carbohydrate 166.4g 55%
Dietary Fiber 29.6g 118%
Sugars 6g
Protein 27.4g 55%

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Recipe Description
This crunchy and crisp mixture makes a lot of sweetened popcorn and nuts. It's perfect for the holidays.
Prep time
10 min
Cook time
1 hr 30 min
Ready In
1 hr 40 min

Ingredients

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Serves To:USMetric
1 Cup(c)  milk chocolate chips
2 Teaspoon(t)  vanilla
1/2 Teaspoon(t)  baking soda
1 Teaspoon(t)  salt
1/3 Cup(c)  corn syrup
1 Cup(c)  brown sugar
3/4 Cup(c)  sugar
10 Tablespoon(T)  butter
1 Cup(c)  pecan pieces
1 Cup(c)  walnut pieces
4 Quart(q)  air popped popcorn

Preparation

Preheat oven to 350°F. Carefully remove unpopped kernels from popcorn. Place remaining popcorn in two large baking pans. Spread pecans and walnuts on a cookie sheet. Toast for 8-10 minutes, stirring once during baking time, until nuts are fragrant. Cool completely and mix with popcorn. In large saucepan, combine butter, sugar, brown sugar, corn syrup, and salt. Bring to a boil over high heat; reduce heat to medium and boil for 5 minutes. Remove from heat and stir in baking soda; mixture will foam up. Stir in vanilla, then spoon mixture evenly over popcorn mixture. Toss to coat and spread evenly in pans. Reduce oven heat to 250°F. Bake popcorn mixture for 1 hour, stirring every 20 minutes during baking time. While mixture is baking, grind chocolate chips in blender or food processor. When popcorn mixture is golden, remove from oven and sprinkle ground chocolate evenly over both pans. Let stand for 10 minutes, then stir. Let cool completely, break into pieces, and store in airtight container.

Additional notes

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