Crackle Pop Schnucks

This crackle pop recipe is grand-slam worthy.

55M 55M 6

Nutrition facts: 503 24G 41MG 440MF 58G 3G 7G

Ingredients: 1 bag (3.2 oz) butter-flavored microwave popcorn 1/2 cup Schnucks salted butter 1 cup packed Schnucks light brown sugar 1/4 cup Schnucks light corn syrup 1/2 tsp. salt 1/2 tsp. Schnucks pure vanilla extract 1/4 tsp. Schnucks baking soda 3/4 cup lightly salted peanuts Instructions: Preheat oven to 250°F. Prepare popcorn as label directs. Transfer popcorn to large bowl; remove any unpopped kernels. Meanwhile, in medium saucepot, melt butter over medium heat. With wooden spoon, stir in brown sugar, corn syrup and salt. Heat to boiling over high heat, stirring constantly. Boil 4 minutes (if using, candy thermometer should read 240°F), stirring frequently; caramel should be golden brown. Remove saucepot from heat; stir in vanilla and baking soda. Caramel sauce will foam up when baking soda is added. Pour hot sauce over popcorn; add peanuts. With wooden spoon, fold popcorn mixture until popcorn and peanuts are evenly coated with sauce. Transfer popcorn mixture to rimmed baking pan; bake 30 minutes, stirring once halfway through baking. Cool completely in pan on wire rack. Transfer Crackle Pop to airtight container and store at room temperature up to 1 week.

Crackle Pop

Appetizers, Snack

This crackle pop recipe is grand-slam worthy.

55M

6

This crackle pop recipe is grand-slam worthy.

Ingredients

1 bag (3.2 oz) butter-flavored microwave popcorn
1/2 cup Schnucks salted butter
1 cup packed Schnucks light brown sugar
1/4 cup Schnucks light corn syrup
1/2 tsp. salt
1/2 tsp. Schnucks pure vanilla extract
1/4 tsp. Schnucks baking soda
3/4 cup lightly salted peanuts

Instructions

Preheat oven to 250°F. Prepare popcorn as label directs. Transfer popcorn to large bowl; remove any unpopped kernels.
Meanwhile, in medium saucepot, melt butter over medium heat. With wooden spoon, stir in brown sugar, corn syrup and salt. Heat to boiling over high heat, stirring constantly. Boil 4 minutes (if using, candy thermometer should read 240°F), stirring frequently; caramel should be golden brown. Remove saucepot from heat; stir in vanilla and baking soda. Caramel sauce will foam up when baking soda is added.
Pour hot sauce over popcorn; add peanuts. With wooden spoon, fold popcorn mixture until popcorn and peanuts are evenly coated with sauce. Transfer popcorn mixture to rimmed baking pan; bake 30 minutes, stirring once halfway through baking.
Cool completely in pan on wire rack. Transfer Crackle Pop to airtight container and store at room temperature up to 1 week.

Nutrition Facts

503 CALORIES Per Serving

FAT: 24G

SATURATED FAT: 12G

CHOLESTEROL: 41MG

SODIUM: 440MF

CARBOHYDRATES: 58G

FIBER: 3G

SUGAR: 40G

PROTEIN: 7G

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