Directions:
- Turn popped corn into a large, shallow roasting pan (I use a disposable aluminum roasting pan); sprinkle almonds over corn.
- Melt butter or margarine in a 1-quart saucepan; stir in honey and brown sugar.
- Cook, stirring, over medium heat until mixture comes to a boil; simmer without stirring for 5 minutes.
- Remove from heat and stir in vanilla; pour mixture over popped corn and almonds and stir until well mixed.
- Bake at 250 F for 1 hour, stirring well every 15 minutes.
- Remove from oven and continue stirring as mixture cools - this keeps the popcorn from clumping up and helps give the store-bought appearance.
- Cool completely and store in a tightly covered container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1454.74 Kcal (6091 kJ) | ||
| Calories from fat | 561.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.42g | 96% | |
|---|---|---|---|
| Cholesterol | 81.34mg | 27% | |
| Sodium | 127.53mg | 5% | |
| Potassium | 2105mg | 45% | |
| Total Carbs | 221.43g | 74% | |
| Sugars | 115.38g | 462% | |
| Dietary Fiber | 23.31g | 93% | |
| Protein | 29.01g | 58% | |
| Vitamin C | 43.4mg | 72% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 8.3mg | 46% | |
| Calcium | 198.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 180.69 Kcal (757 kJ) | ||
| Calories from fat | 69.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 96% | |
|---|---|---|---|
| Cholesterol | 10.1mg | 27% | |
| Sodium | 15.84mg | 5% | |
| Potassium | 261.45mg | 45% | |
| Total Carbs | 27.5g | 74% | |
| Sugars | 14.33g | 462% | |
| Dietary Fiber | 2.9g | 93% | |
| Protein | 3.6g | 58% | |
| Vitamin C | 5.4mg | 72% | |
| Iron | 1mg | 46% | |
| Calcium | 24.6mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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