Candied Popcorn
I made this without the peanuts and I didn't miss them at all (lower fat content). You could probably use corn syrup if you don't like honey.
I made this without the peanuts and I didn't miss them at all (lower fat content). You could probably use corn syrup if you don't like honey.
- Carbohydrate 39.7267333333333 g
- Cholesterol 0 mg
- Fat 9.20165666666667 g
- Fiber 1.59372916677191 g
- Protein 5.42693375 g
- Saturated Fat 1.27582 g
- Serving Size 1 1 Serving (66g)
- Sodium 12.75725 mg
- Sugar 38.1330041665614 g
- Trans Fat 0.461214000000001 g
- Calories 247 calories
Step-by-step
- Preheat oven to 325 degrees.
- Spray 15x10x1 inch pan with cooking spray.
- Put popcorn in large bowl.
- Set aside.
- Combine egg white, honey, vanilla and Splenda in mixing bowl, whisk until blended.
- Stir in peanuts.
- Pour mixture over popped corn, toss to coat.
- Spread mixture in prepared pan.
- Bake 25 minutes.
- Stir occasionally.
- Remove from oven, spread on waxed paper to cool.
- Store in an airtight container.
Stirring the coating mixture thoroughly before pouring it over the popped corn ensures that the egg white and honey distribute evenly rather than clumping on a single kernel. Whisking the liquid ingredients until fully unified creates a thin glaze that adheres to the surfaces of the popcorn without weighing down the fragile grains during the bake.
Pairing this sweet snack with something sharp or savory creates an appealing contrast on the palate. A tart beverage like unsweetened iced hibiscus tea or sparkling water infused with fresh lime cuts through the rich sugar coating, while sharp cheddar cheese cubes offer a salty counterpoint that balances the honey notes.
Granular sweeteners behave differently than traditional table sugar under heat, browning faster and requiring careful attention during the twenty-five minute bake time at 325 degrees Fahrenheit. Stirring the pan occasionally prevents the edges from scorching and promotes uniform crispness across every piece of popcorn.
Allowing the baked snack to cool completely on waxed paper before transfer guarantees optimal crisp texture. Storing the finished batch in a tightly sealed airtight container protects it from ambient humidity, which softens the coating within hours if left exposed to open air.
