Recipe by Cooking Light November 2000


Recipe Summary

12 cups (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°.

  • Combine the first 3 ingredients in a large bowl. Spread mixture onto a jelly-roll pan lined with foil and coated with cooking spray.

  • Combine brown sugar, corn syrup, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cover and cook 1 minute. Uncover and cook, without stirring, until the candy thermometer registers 290° (about 5 minutes).

  • Drizzle the brown sugar mixture over popcorn mixture; toss to coat. Bake at 325° for 30 minutes, stirring once. Cool completely on a wire rack in pan, and break into large pieces.

  • Note: Store in an airtight container for up to 2 weeks.

Nutrition Facts

97 calories; calories from fat 32%; fat 3.5g; saturated fat 0.7g; mono fat 1.6g; poly fat 0.9g; protein 1g; carbohydrates 16.4g; fiber 0.7g; cholesterol 2mg; iron 0.5mg; sodium 47mg; calcium 7mg.