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Milk Chocolate Popcorn

 

25

Yield

14

cups

Prep

10

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

12 cups popping corn
already made
*
12 ounces peanuts, salted
1 cup light corn syrup
¼ cup butter
or margarine
12 ounces milk chocolate chips

Directions

In a large, greased, roasting pan, combine popcorn and nuts.

In a large, heavy saucepan combine chocolate chips, corn syrup and butter.

Cook over medium heat until mixture boils, stirring constantly.

Pour over popcorn toss well to coat.

Bake in a preheated 300℉ (150℃) oven for 45 minutes stirring frequently.

Cool completely. Store in an airtight container for up to two weeks.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 100353% of calories from fat
 % Daily Value *
Total Fat 59g 90%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 357mg 15%
Total Carbohydrate 37g 37%
Dietary Fiber 7g 29%
Sugars g
Protein 40g
Vitamin A 9% Vitamin C 1%
Calcium 17% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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