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This American favorite is easy to make at home using walnuts and a light caramel.
This classic snack is sure to please kids of all ages. What's the prize? Our version contains half the sugar per serving than the stadium-bought alternative and the walnuts provide nearly 10 times the amount of ALA omega-3s than of any other nut
Makes 4 cups
About 8 servings
ï¿½ 1 tablespoon unsalted butter
ï¿½ 3 tablespoons canola oil
ï¿½ 1/4 cup light brown sugar
ï¿½ 1/2 teaspoon white balsamic vinegar or cider vinegar
ï¿½ Pinch baking soda
ï¿½ 1/2 teaspoon coarse sea salt
ï¿½ 4 cups popped corn
ï¿½ 3/4 cup walnut haves or pieces or a mixture
Preheat an oven to 250 degrees F.
Combine the butter, oil, sugar, vinegar, and baking soda in a saucepan over medium heat. Cook, stirring just until the butter has melted, approximately 3 minutes. If it starts to bubble, remove from heat to complete stirring.
Line a baking sheet with aluminum foil. Put the popped corn and the walnuts on and mix them. Drizzle the butter-sugar sauce all over and toss and turn well.
Place in the oven and bake for 15 minutes. Remove and using a wooden spoon or spatula, turn several times. Return to the oven, and repeat the turning process two more times at 15 minute intervals. After one hour, remove the corn and turn several times. Let stand at room temperature to cool. When cool, store in plastic bags or containers and store in a cool dry place. It will stay fresh for up to 10 days.
Nutritional Information Per Serving: Calories 150, Total Fat 13g, Saturated Fat 2g, Cholesterol 5mg, Sodium 230mg, Total Carbohydrate 9g, Fiber 1g, Protein 2g
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