Ingredients
16
16 servings
- •nonstick cooking spray
- •2 quarts popped popcorn
- •1 cup peanuts
- •0.75 cup sugar
- •0.5 cup butter
- •0.25 cup corn syrup
- •0.25 cup cocoa powder
- •1 teaspoon vanilla
Instructions
- Preheat the oven to 250 degrees F (120 degrees C). Spray a 10x15-inch baking pan with nonstick spray. Place popcorn and peanuts into a large metal bowl; set aside.
- Combine sugar, butter, corn syrup, and cocoa together in a saucepan over medium-high heat; bring to a boil, stirring continuously, and cook for 2 minutes. Stir in vanilla, then pour over popcorn in the bowl. Stir until popcorn is well-coated; spread on the prepared pan.
- Bake in the preheated oven, stirring several times, for 30 minutes.
- Remove popcorn from the oven; allow to cool to room temperature to crisp up. Break into small clumps and store in an airtight container.
Nutritional Facts
Per 16 servings
- Calories: 186
- Carbohydrate: 19g
- Fat: 12g
- Fiber: 2g
- Protein: 3g
- Sugar: 10g
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