Heat oven to 250~. Grease 14x10" roasting pan. Pop the popcorn. Put nuts and
popcorn in a very large bowl. Bring brown sugar, corn syrup and butter to
boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes.
Remove from heat; stir in butterscotch chips, vanilla, baking soda and salt
until blended and smooth. Working quickly and using two wooden spoons pour
syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan;
bake 45 minutes, stirring occasionally. Remove from oven, cool mixture in pan
about 15 minutes. Turn mixture out of pan onto foil to cool completely. Break
popcorn into smaller pieces; store in airtight containers in cool dry place
up to 2 weeks. Makes about 4 quarts. Can use peanuts or almonds instead of
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (790g)|
|Recipe Makes: 4|
|Calories from Fat: 2264 (57%)|
|Amt Per Serving||% DV|
|Total Fat 251.5g||335 %|
|Saturated Fat 74.6g||373 %|
|Monounsaturated Fat 46.4g|
|Polyunsanturated Fat 116.7g|
|Cholesterol 249.3mg||77 %|
|Sodium 1605.3mg||55 %|
|Potassium 1691.2mg||45 %|
|Total Carbohydrate 418.6g||123 %|
|Dietary Fiber 30.3g||121 %|
|Sugars, other 388.3g|
|Protein 49.2g||70 %|
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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: 3972
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