Try this Black Walnut Corn recipe, or contribute your own.
Suggest a better descriptionPlace sugar, syrup and water in a saucepan and stir until the sugar is dissolved. Cook to 240 degrees or until a drop in cold water will form a soft ball. Add the butter and cook to 248 degrees when a drop in cold water should make a hard ball. Crisp nuts and popcorn in a slow oven. Pour the syrup lightly over the corn and nuts, turning the mass with a wooden spoon. Grease hands with vegetable oil and when mixture cools enough to handle, shape the corn into oblong corn cob forms. Wrap in green waxed paper, twirling the paper at the tip end, then fringe fine (with scissors) like corn silk. Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 978 | ||
Calories from Fat: 38 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 84.1mg | 3 % | |
Potassium 241.5mg | 6 % | |
Total Carbohydrate 241.5g | 71 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 237.5g | ||
Protein 3.8g | 5 % | |
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: 978
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