Saturday, November 14, 2015


8 cups popped popcorn
1/2 cup dry-roasted or honey roasted, salted peanuts
3/4 cup brown sugar
3 tablespoons butter
2 tablespoons light corn syrup
1/4 teaspoon baking soda
1/2 cup semisweet chocolate chips
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
  • Preheat oven to 350 °
  • Line a cookie sheet with parchment.
  • Spread the popcorn in a single layer on the cookie sheet. Evenly sprinkle the peanuts among the popcorn. Set aside.
  • Put the brown sugar, butter and corn syrup in a saucepan. Over medium heat, bring to a boil. Allow to boil for 4 minutes.
  • Remove from heat; Stir in baking soda. Mix well.
  • Pour over the popcorn & peanuts.
  • Using two spoons or spatula toss until well coated with caramel sauce.
  • Bake 10 minutes. Stir.
  • Bake an additional 10 minutes. Remove from oven.
  • Put the chocolate chips in a microwave safe bowl and heat in 10 second increments until melted. Stir in cayenne and cinnamon. Mix well.
  • Drizzle melted chocolate over popcorn mixture.
  • Allow to stand until set. (4-5 hours) Break into pieces and serve.
 1 cup per serving
154 calories, 8g fat (3g sat), 7 mg chol, 1 g fiber, 3g pro, 21 g carbs, 46 mg salt
I have not tried this yet. I got this out of all*you magazine (May 2013)

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