A candy thermometer is handy to have for this recipe to test the temperature of the syrup that binds the popcorn and
nuts together. Mix popcorn and peanuts together in a large bowl or pan. Cook molasses and sugar together until the mixture reaches a temperature of 235 degrees on a candy thermometer. If you don't have a thermometer, test the syrup by letting some drop from a spoon into a cup of cold water. The syrup is done when it forms a thead as it drops into the water. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly. Cool and break into chunks with a wooden spoon. Stored in an airtight container, mixture will keep well for 4 to 6 weeks. 40 oz
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|Serving Size: 1 Recipe (486g)|
|Recipe Makes: 1|
|Calories from Fat: 1013 (45%)|
|Amt Per Serving||% DV|
|Total Fat 112.6g||150 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 55.5g|
|Polyunsanturated Fat 35.7g|
|Cholesterol 0mg||0 %|
|Sodium 1854.5mg||64 %|
|Potassium 2802.5mg||74 %|
|Total Carbohydrate 282.9g||83 %|
|Dietary Fiber 22g||88 %|
|Sugars, other 260.9g|
|Protein 56.7g||81 %|
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Calories per serving: 2244
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