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Suggest a better description: A candy thermometer is handy to have for this rcipe 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 tempurature of 235 degrees on a candy thermometer. If you dont have a thermometer, test the syrup by letting some drop from a spoon into acup 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 th\o 6 weeks. Yield: 40 oz. Source: Cheaper and Better Alternatives to Storebought Goods by: Nancy Birnes Found by Fran McGee
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 112 | ||
Calories from Fat: 51 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 92.7mg | 3 % | |
Potassium 140.1mg | 4 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 13g | ||
Protein 2.8g | 4 % | |
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: 112
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