"The belly rules the mind."--Spanish Proverb

Candied Popcorn Recipe

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This recipe for Candied Popcorn, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Chaffin
Added: Sunday, June 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
13 cups freshly popped corn
1 egg white
2 tbsp. dark molasses
2 tsp. vanilla
1/2 tsp. salt
3/4 c. Splenda granular
2/3 c. dry roasted peanuts
melted chocolate, optional

Directions:
Directions:
Preheat oven to 300. Coat an 11x13 inch nonstick pan with cooking spray and set aside. Place popcorn in a large bowl. In another small bowl, add egg white, molasses, vanilla, salt, and Splenda and whisk well. Add peanuts and stir well until coated. Pour the whisked mixture over popcorn. Toss the mixture until popcorn is coated. Place on prepared baking pan. Bake for 20 minutes, stirring occasionally until mixture is crispy. Remove mix from oven and spread onto parchment or waxed paper to cool. Cool to room temperature before serving. Drizzle melted chocolate over mixture if desired.

 

 

 

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