Ingredients
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11 cups popped popcorn
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1 cup Spanish peanuts
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1 ¼ cups dark brown sugar
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10 tablespoons unsalted butter, cut into pieces
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¼ cup dark corn syrup
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1 teaspoon kosher salt
Directions
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Preheat the oven to 250 degrees F (120 degrees C).
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Spread popcorn in bottom of a large, deep roasting pan; sprinkle peanuts over top.
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Combine brown sugar, butter, corn syrup, and salt together in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter melted and sauce thick and caramelized, 2 to 3 minutes.
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Pour caramel sauce over popcorn and peanuts; stir until completely coated, scooping any peanuts and caramel that fall to bottom of the roasting pan.
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Bake in the preheated oven, stirring occasionally, until caramel and popcorn crisped, about 45 minutes. Transfer popcorn mixture to a sheet of parchment paper in a single layer to cool completely.
Nutrition Facts (per serving)
349 | Calories |
22g | Fat |
37g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 11 | |
Calories 349 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 8g | 42% |
Cholesterol 28mg | 9% |
Sodium 314mg | 14% |
Total Carbohydrate 37g | 14% |
Dietary Fiber 2g | 8% |
Total Sugars 26g | |
Protein 4g | 9% |
Calcium 40mg | 3% |
Iron 1mg | 5% |
Potassium 158mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.