Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Make a double batch if you can. This batch will disappear.
Diet Types: Macrobiotic, Vegan, Vegetarian
Ingredients:
  • 1/2 cup popcorn kernels, unpopped
  • 1/2 cup Barley Malt
  • 1/2 cup rice syrup
  • 1 cup shelled, roasted peanuts
  • salt to taste
  • Serves: 6
    Cooking Time: Under 30 minutes
    Instructions:
    Preheat oven to 350 degrees. Pop popcorn and season lightly with salt. Place Barley Malt and rice syrup in a saucepan and bring to a boil. Reduce flame to low and simmer 3-4 minutes. Pour hot sweetener over popcorn and mix in well. Add peanuts and mix again. Place sweetened popcorn on an unoiled cookie sheet, making sure not to spread popcorn too thick on the sheet or it will not heat up properly. Bake for about 10 minutes or until the syrup becomes darker and starts to bubble. Remove from the oven and allow it to cool. Baking causes the sweetener to harden. Break apart when cool and store in zip-lock bags.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 6
    Amount Per Serving 
    Calories 361
    Calories from Fat 115
     % Daily Value*
    Total Fat 13g20%
      Saturated Fat 2g9%
      Mono Fat 6g 
    Sodium 35mg1%
    Total Carbs 57g19%
      Dietary Fiber 4g18%
      Sugars 11g 
    Protein 9g 
    Iron7%
    Calcium2%
    Vitamin B-65%
    Vitamin E10%
    Vitamin A0%
    Selenium7%
    Manganese35%
    Copper10%
    Zinc9%
    Potassium8%
    Phosphorus14%
    Magnesium16%
    Pantothenic acid4%
    Niacin18%
    Riboflavin6%
    Thiamin7%
    Folate10%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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