|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Corn||8 Cup (128 tbs), popped|
|Pecan halves||1 Cup (16 tbs) (toasted)|
|Whole almonds||1 Cup (16 tbs) (unblanched, toasted)|
|Almonds||1 Cup (16 tbs) (unblanched, toasted)|
In saucepan, combine sugar, butter, and corn syrup.
Bring to boiling over medium heat, stirring constantly.
Continue boiling, stirring occasionally, till mixture turns caramel color.
Remove from heat and stir in vanilla.
Pour syrup over popped corn and nuts on shallow buttered baking pan.
Separate into clusters with two forks.
Store in tightly closed bag or container.
Serving size: Complete recipe
Calories 8955 Calories from Fat 3929
% Daily Value*
Total Fat 460 g708%
Saturated Fat 140.3 g701.3%
Trans Fat 0 g
Cholesterol 483.8 mg161.3%
Sodium 447.4 mg18.6%
Total Carbohydrates 1144 g381.3%
Dietary Fiber 112.8 g451.2%
Sugars 334.9 g
Protein 159 g317.8%
Vitamin A 152.3% Vitamin C 2.4%
Calcium 98.8% Iron 212.7%
*Based on a 2000 Calorie diet