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Suggest a better descriptionCombine first 3 ingredients in a large bowl; toss gently, and set aside. Combine sugar and water in a large, heavy Dutch oven. Place over medium-low heat, and cook 10 minutes or until sugar dissolves. (Do not stir). Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 12 minutes or until amber. (Do not stir). Remove from heat; stir in vanilla. Add popped corn mixture. Working rapidly, stir well, and spread into a 15-x10-x1-inch jellyroll pan coated with cooking spray. Let cool completely; break into pieces. Yield: 1-3/4 pounds (serving size: 1 ounce). NOTES : Store in an airtight container. Recipe by: Cooking Light, Nov/Dec 1993, page 121 Posted to EAT-LF Digest by aml@skypoint.com on Dec 11, 1998,
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 28 | ||
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Calories: 291 | ||
Calories from Fat: 22 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.1mg | 1 % | |
Potassium 39mg | 1 % | |
Total Carbohydrate 68.5g | 20 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 67.8g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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