Nutted Popcorn

Vegetarian
Gluten Free
Health score
3%
Nutted Popcorn
45 min.
12
474kcal

Suggestions

Nutted Popcorn: A Nutty, Sweet, and Spicy Snack

Indulge in the delightful crunch of our Nutted Popcorn, a scrumptious vegetarian and gluten-free treat that's perfect for any occasion. This delectable dish, boasting a rich blend of nuts, spices, and popped popcorn, is sure to tantalize your taste buds and impress your guests. With a caloric content of 474 kcal per serving, it's a guilt-free option for those with a sweet and savory tooth. Ideal as an antipasto, starter, snack, or appetizer, Nutted Popcorn is a versatile dish that can be enjoyed at any gathering or as a cozy night-in snack.

Prepare this delightful recipe in just 45 minutes, and serve it to 12 lucky individuals. The combination of whole unblanched almonds, pecan halves, and pumpkin seeds with a hint of chili powder and cinnamon creates a unique and unforgettable flavor profile. The secret lies in the perfect balance of sweet and spicy, achieved through a caramel-like syrup made from sugar, corn syrup, and butter, infused with a touch of vanilla.

Embrace the art of cooking with minimal equipment - a baking sheet, saucepan, and oven - and transform a simple bowl of popcorn into an extraordinary dish. Nutted Popcorn is not just a snack; it's an experience, a celebration of flavors and textures that will leave you craving for more. So, why wait? Dive into the world of Nutted Popcorn and create a memory that will last a lifetime.

Ingredients

  • cup almonds whole
  • 0.5 cup butter 
  • tablespoon chili powder 
  • teaspoon cinnamon 
  • cup plus light
  • cups pecans 
  • cups popped popcorn 
  • 0.5 cup pumpkin seeds 
  • 1.5 cups sugar 
  • teaspoon vanilla 

Equipment

  • baking sheet
  • sauce pan
  • oven

Directions

  1. Heat oven to 250 F.
  2. Combine the popcorn, pecans, almonds, pumpkin seeds, chili powder, and cinnamon on 1 or 2 large baking sheets and place in the oven to warm through. Meanwhile, combine the sugar, corn syrup, and butter in a medium saucepan and heat to boiling. Without stirring, cook over medium-high heat about 10 minutes or until the syrup turns a rich brown and a few drops of it form stiff threads in a cup of cold water. Stir in the vanilla.
  3. Remove baking sheet from oven and pour the syrup over the popcorn. Toss quickly with a spoon. Cool and break into pieces.

Nutrition Facts

Calories474kcal
Protein4.75%
Fat49.01%
Carbs46.24%

Properties

Glycemic Index
20.04
Glycemic Load
24.88
Inflammation Score
-6
Nutrition Score
10.699565268081%

Flavonoids

Cyanidin
2.07mg
Delphinidin
1.2mg
Catechin
1.35mg
Epigallocatechin
1.24mg
Epicatechin
0.21mg
Epigallocatechin 3-gallate
0.38mg
Eriodictyol
0.03mg
Naringenin
0.05mg
Isorhamnetin
0.31mg
Kaempferol
0.05mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:474.04kcal
23.7%
Fat:27.37g
42.11%
Saturated Fat:6.62g
41.4%
Carbohydrates:58.1g
19.37%
Net Carbohydrates:53.49g
19.45%
Sugar:48.15g
53.5%
Cholesterol:20.34mg
6.78%
Sodium:90.56mg
3.94%
Alcohol:0.11g
100%
Alcohol %:0.14%
100%
Protein:5.97g
11.94%
Manganese:1.26mg
62.99%
Vitamin E:3.84mg
25.59%
Magnesium:80.09mg
20.02%
Copper:0.38mg
19.25%
Fiber:4.62g
18.47%
Phosphorus:166.55mg
16.66%
Zinc:1.72mg
11.48%
Vitamin B1:0.17mg
11.15%
Vitamin B2:0.18mg
10.71%
Vitamin A:458.68IU
9.17%
Iron:1.47mg
8.18%
Potassium:217.96mg
6.23%
Calcium:55.47mg
5.55%
Vitamin B3:1.01mg
5.06%
Vitamin B6:0.08mg
4.04%
Folate:13.17µg
3.29%
Selenium:1.95µg
2.79%
Vitamin B5:0.27mg
2.73%
Vitamin K:2.28µg
2.17%
Source:My Recipes