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Caramel- Pecan Popcorn

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.4937
Energy (kCal)2567.1428
Carbohydrates (g)475.0296
Total fats (g)69.8395
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grease large rimmed baking sheet; mix warm popcorn with pecans on sheet. Set aside. | 2. In saucepan, whisk together sugar, butter and corn syrup over medium-low heat until sugar dissolves. Increase heat to high; boil, without stirring, until candy thermometer registers hard-ball stage of 255°F (124°C), or 1/2 tsp (2 mL) syrup dropped into very cold water forms rigid ball that is still a little pliable, about 4 minutes. Remove pan from heat. Stir in vanilla, salt and baking soda. | 3. Gradually pour over popcorn mixture, stirring gently until combined. Let cool completely. (Make-ahead: Store in airtight container for up to 1 week.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    popped popcorn 10 cups - - - -
    pecan 2 cups roasted 572.6933 107.32799999999999 11.7867 12.064
    brown sugar 1 1/4 cups 1045.0 269.7475 0.33 0.0
    butter 1/2 cup unsalted 684.0 31.428 21.372 57.6
    corn syrup 1/4 cup 241.2575 65.4635 0.0 0.1705
    vanilla 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    salt 1/2 teaspoon - - - -
    baking soda 1/4 teaspoon 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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