Recipe courtesy of Faith Popcorn
Macadamia Butter Crunch Popcorn
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- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 10 min
- Cook: 1 hr 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 829
- Total Fat
- 71 g
- Saturated Fat
- 19 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 7 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 41 mg
- Sodium
- 320 mg
- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 10 min
- Cook: 1 hr 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 829
- Total Fat
- 71 g
- Saturated Fat
- 19 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 7 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 41 mg
- Sodium
- 320 mg
Ingredients
Directions
- Preheat the oven to 200 degrees F.
- Divide the popcorn and nuts between 2 ungreased 13- by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed.
- In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.
