Cracker Jack Candy
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 73.9
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 21.8 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.4 g
- Protein: 2.2 g
View full nutritional breakdown of Cracker Jack Candy calories by ingredient
Introduction
Think peanut butter granola - but with chopped peanuts and coarsely ground popcorn in place of the oats! It's a great taste of the ballpark at home. I’m not telling you what to do, but IMHO this would make a delicious breakfast cereal (or ice cream topping!) Think peanut butter granola - but with chopped peanuts and coarsely ground popcorn in place of the oats! It's a great taste of the ballpark at home. I’m not telling you what to do, but IMHO this would make a delicious breakfast cereal (or ice cream topping!)Number of Servings: 11
Ingredients
-
1/4 cup unpopped popcorn (about 8 cups popped, 2.4 oz), preferably air-popped
3 tbsp crunchy peanut butter
3 tbsp honey or agave nectar (for vegan)
1/4 tsp coarse sea salt
2 tbsp chopped peanuts
Directions
Preheat the oven to 200F and line a baking sheet with parchment.
In a food processor, coarsely grind the popcorn until it’s in little “balls”.
In a large bowl in the microwave, combine the peanut butter, honey and sea salt. Microwave for 2 ½ minutes, stirring every 30 seconds.
Immediately add the popcorn and peanuts, stir well and spread onto the baking sheet.
Bake for 45 minutes. Store it in an airtight container.
Serving Size: Makes 11 oz
Number of Servings: 11
Recipe submitted by SparkPeople user JO_JO_BA.
In a food processor, coarsely grind the popcorn until it’s in little “balls”.
In a large bowl in the microwave, combine the peanut butter, honey and sea salt. Microwave for 2 ½ minutes, stirring every 30 seconds.
Immediately add the popcorn and peanuts, stir well and spread onto the baking sheet.
Bake for 45 minutes. Store it in an airtight container.
Serving Size: Makes 11 oz
Number of Servings: 11
Recipe submitted by SparkPeople user JO_JO_BA.