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Recipe
Buttercrunch Popcorn Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 735g | |
| Calories 3277 | |
| Calories from Fat 1433 | 44% |
| Total Fat 166.18g | 208% |
| Saturated Fat 65.52g | 262% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 2042mg | 85% |
| Potassium 1117mg | 32% |
| Total Carbs 448.41g | 120% |
| Dietary Fiber 22.1g | 74% |
| Sugars 263.51g | 176% |
| Protein 30.15g | 48% |
Ingredients Convert Measures
- 1/2 c. Unpopped popcorn
- 1 c. Light brown sugar, packed
- 1/2 c. Light corn syrup
- 1/2 c. Butter or possibly margarine
- 1/4 c. Butterscotch chips
- 1 tsp Vanilla extract
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 c. Walnuts, toasted
Directions
- 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 till sugar is dissolved. Reduce heat and cook for 5 min. Remove from heat; stir in butterscotch chips, vanilla, baking soda and salt till blended and smooth.
- Working quickly and using two wooden spoons pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mix into pan; bake 45 min, stirring occasionally. Remove from oven, cold mix in pan about 15 min. Turn mix out of pan onto foil to cold completely. Break popcorn into smaller pcs; store in airtight containers in cold dry place up to 2 weeks.
- Makes about 4 qts.
- Can use peanuts or possibly almonds instead of walnuts.
