Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Butterscotch Popcorn
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- #11481
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup popcorn
1 cup brown sugar, packed
1/2 cup corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanuts
directions
Heat oven to 250 degrees F. Grease 14x10" roasting pan. Pop the popcorn. Put nuts and popcorn in a very large bowl.
Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla, baking soda and salt until blended and smooth.
Working quickly and using two spoons pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring occasionally. Remove from oven, cool mixture in pan about 15 minutes.
Turn mixture out of pan onto foil to cool completely. Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.
added by
supersalad
nutrition data
921 calories, 60 grams fat, 90 grams carbohydrates, 19 grams protein per serving.
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