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Macadamia Nut Candied Corn

Course Snack
Cuisine American
Keyword candied popcorn, macadamia popcorn, marshmallow popcorn, popcorn gift bags
Prep Time 15 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 18 minutes
Servings 26 cups
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

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.