Ingredients for Hayride Popcorn And Peanuts
- 1/2 cup (1 stick) unsalted butter, melted
- Dried Dill Weed
- Worcestershire Sauce
- Garlic Powder
- Onion Powder
- 1 teaspoon salt
- Popped Popcorn
- 1 cup potato sticks (such as Pringles or similar)
- Mixed Nuts
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How to Make Hayride Popcorn And Peanuts
- Preheat oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
- In a large saucepan over medium heat, combine melted butter, brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly.
- Reduce heat to low and simmer for 1 minute, stirring constantly.
- Remove from heat and stir in vanilla extract and baking soda. The mixture will foam slightly.
- In a large bowl, gently combine the popcorn, potato sticks, and nuts.
- Pour the butter mixture over the popcorn mixture and toss to coat evenly.
- Spread the mixture in a single layer on the prepared baking sheet.
- Bake for 3 minutes. Remove from oven, stir gently, and bake for another 4-5 minutes, or until lightly golden brown and evenly coated, watching carefully to prevent burning.
- Let cool completely on the baking sheet before breaking apart and storing.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
16g
Fat
140g
Carbs
22g
