Macadamia Nut Candied Corn
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A big batch of marshmallow-coated popcorn with macadamia nuts, baked until crisp. Package it in clear treat bags for gifts.
Ingredients
- 24 cups air-popped popcorn (about 1 cup unpopped kernels)
- 2 cups macadamia nuts
- 3/4 cup granulated sugar
- 1 cup butter or margarine
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 3 cups miniature marshmallows
- 1/4 teaspoon butter flavoring
Equipment
- saucepan
- baking sheet
- mixing bowl
Directions
- Heat the oven to 250°F.
- Place the popcorn and macadamia nuts in a large greased roasting pan.
- In a large heavy saucepan over medium heat, stir together the sugar, butter, corn syrup, and salt.
- Stir constantly until it boils, then boil for 2 minutes without stirring.
- Take it off the heat, stir in the marshmallows until they melt, then mix in the butter flavoring.
- Pour the syrup over the popcorn and nuts and stir to coat.
- Bake for 1 hour, stirring every 15 minutes.
- Spread on lightly greased foil and let cool completely.
- Keep in an airtight container or pack in clear treat bags.
Notes
Airtight at room temperature; use within 3 to 5 days.
Nutrition
Serving: 44g | Calories: 224kcal | Carbohydrates: 22g | Protein: 1.9g | Fat: 15g | Saturated Fat: 5.8g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 111mg | Potassium: 64mg | Fiber: 1.9g | Sugar: 14g | Vitamin A: 233IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 26 cups; butter or margarine (the first choice counted). Brands and portions vary, so use it only as an approximation.