This recipe is a combination of a granola bar and a popcorn ball. We love the mix of texture and flavors.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
24 |
48 |
72 |
96 |
120 |
144 |
| Ingredients | ||||||
| Popped popcorn |
8 C. |
16 C. |
24 C. |
32 C. |
40 C. |
48 C. |
| Old fashioned oats |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Dried cranberries |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Dry roasted peanuts |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Brown sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Honey or corn syrup |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Cinnamon |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
Assembly Directions:
Preheat oven to 300 degrees. Spray a 9×13 pan with cooking spray. Pour popped popcorn into pan. Top with oats, cranberries, and peanuts.
Combine brown sugar, honey (or corn syrup), and cinnamon in a medium saucepan. Cook on medium-high heat for 6 minutes, stirring occasionally, or until mixture comes to a full boil and the brown sugar is dissolved. Pour syrup over popcorn mixture. Stir until the popcorn mixture is evenly coated.
Bake for 10 minutes. Remove mixture from oven and stir to redistribute the syrup. Bake for an additional 10 minutes. Remove from oven. Lightly press the mixture into the pan. Cool for 2 hours. Cut into bars.
Freezing Directions:
Place bars in snack sized bags and then place in a freezer bag or container. Seal, label, and freeze.
Serving Directions:
Thaw and enjoy!
Nutritional Info:
Per Serving: 145 Calories; 4g Fat (21.0% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 70mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Fat; 1-1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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