• 10servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter, plus more for greasing

  2. 2 (3-ounce) bags no oil or salt added microwave popcorn, prepared, any unpopped kernels removed

  3. 2 cups unsalted mini pretzel twists

  4. 1 cup roasted, unsalted peanuts, walnuts or pecans

  5. 3/4 cup unsulphured or blackstrap molasses

  6. 1/4 cup light brown sugar

  7. 1/8 teaspoon salt

  8. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Lightly grease two large baking sheets with butter; set aside.

  2. Toss together the popcorn, pretzels and peanuts in a very large bowl. Set aside. Put the molasses, sugar, butter and salt into a small pot, and bring to a rolling boil over medium-high heat, stirring often. Boil, stirring constantly, for 3 minutes, and then remove pot from the heat and carefully stir in vanilla.

  3. Working quickly, pour the molasses mixture over the popcorn mixture and toss with two large spoons to coat. Divide the popcorn mixture between the prepared baking sheets. Set aside for 10 minutes to cool and then serve immediately or keep in an airtight container at room temperature for 1 to 2 days.

  4. Nutrition:

  5. Per serving (about 2oz/62g-wt.): 240 calories (70 from fat), 8g total fat, 1.5g saturated fat, 5mg cholesterol, 60mg sodium, 39g total carbohydrate (3g dietary fiber, 17g sugar), 6g protein Don't Miss: Caramel Corn Recipe


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