Directions:
- Preheat oven to 250ºF.
- Combine popcorn and nuts in large bowl. Set aside.
- Melt butter in medium saucepan over medium heat.
- Stir in sugar, corn syrup and salt.
- Bring to a boil, stirring constantly then boil gently without stirring for 5 minutes.
- Remove from heat and stir in ginger root and baking soda.
- Pour over popcorn mixture.
- Toss to coat evenly and turn onto a large roast pan or baking sheet.
- Bake in centre of preheated oven, stirring occasionally, for 35 to 40 minutes or until crisp and caramel coloured.
- Turn out onto waxed paper-lined tray.
- Cool completely and break into pieces.
- Store in tightly covered container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.17 Kcal (1194 kJ) | ||
| Calories from fat | 166.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.53g | 29% | |
|---|---|---|---|
| Cholesterol | 10.07mg | 3% | |
| Sodium | 82.77mg | 3% | |
| Potassium | 280.96mg | 6% | |
| Total Carbs | 29.72g | 10% | |
| Sugars | 16.33g | 65% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 4.99g | 10% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 27.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 281.76 Kcal (1180 kJ) | ||
| Calories from fat | 164.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.3g | 29% | |
|---|---|---|---|
| Cholesterol | 9.95mg | 3% | |
| Sodium | 81.78mg | 3% | |
| Potassium | 277.59mg | 6% | |
| Total Carbs | 29.37g | 10% | |
| Sugars | 16.14g | 65% | |
| Dietary Fiber | 3.58g | 15% | |
| Protein | 4.93g | 10% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 26.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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