Guest guest Posted November 22, 2001 Report Share Posted November 22, 2001 * Exported from MasterCook * Caramel Corn with Roasted Peanuts Recipe By :Rebecca Wood, Veggie Life, Winter 2001-2002 Serving Size : 0 Preparation Time :0:00 Categories : Desserts/Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rice syrup, sorghum molasses, honey, or maple syrup (or a combination) 4 quarts popped corn, unsalted 1 cup roasted peanuts In a medium saucepan over medium-high heat, bring sweetener to a boil. Lower heat and simmer, without stirring, until mixture reaches 270 degrees on a candy thermometer. (Appearance can also be used to indicate readiness. Initially, simmer sweetener will be frothy. When froth disappears and mixture becomes thicker, denser, and begins to turn a darker shade, it is ready.) Place popcorn in a large mixing bowl and pour hot candy over top, stirring with a long-handled wooden spoon to coat. Mix in nuts. Spread mixture on sheets of waxed paper of shape into balls. VEGAN Yield: " 4 quarts " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 Quote Link to comment Share on other sites More sharing options...
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