Buttercrunch Popcorn
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup light corn syrup
- 1/2 cup butter or margarine
- 1/4 cup butterscotch chips
- 1 cup light brown sugar packed
- 1/2 cup unpopped popcorn
- 2 cups walnuts toasted
- Carbohydrate 418.6247475 g
- Cholesterol 249.28 mg
- Fat 251.54423 g
- Fiber 30.2994993400574 g
- Protein 49.23057 g
- Saturated Fat 74.577208 g
- Serving Size 1 1 recipe (790g)
- Sodium 1605.2815 mg
- Sugar 388.325248159943 g
- Trans Fat 13.88157 g
- Calories 3972 calories
Heat oven to 250~. Grease 14x10" roasting pan. Pop the popcorn. Put nuts and popcorn in a very large bowl. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla, baking soda and salt until blended and smooth. Working quickly and using two wooden spoons pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring occasionally. Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely. Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks. Makes about 4 quarts. Can use peanuts or almonds instead of walnuts.
