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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside. | 2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. | 3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated. | 4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
popped popcorn	7	quarts		-	-	-	-
peanut	2	cups	roasted	1655.64	47.0996	75.336	143.7808
brown sugar	2	cups		1672.0	431.596	0.528	0.0
corn syrup	1/2	cup		482.515	130.92700000000002	0.0	0.341
salt	1	teaspoon		-	-	-	-
margarine	1	cup		1622.0639999999999	2.0304	2.0304	181.608
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

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