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| Macro Jacks |
Diet Type: Macrobiotic
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Cooking Time: Under 30 minutes
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Ingredients:
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1/2 cup popcorn kernels, unpopped |
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1/2 cup Barley Malt |
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1/2 cup rice syrup |
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1 cup shelled, roasted peanuts |
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salt to taste |
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Directions:
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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Servings: 6
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Author: Polly Pitchford, Full Spectrum Health™
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 361
Calories from Fat 115
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% Daily Value*
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| | Total Fat 13g | 20% | | | Saturated Fat 2g | 9% | | | Mono Fat 6g | | | | Sodium 35mg | 1% | | | Total Carbs 57g | 19% | | | Dietary Fiber 4g | 18% | | | Sugars 11g | | | | Protein 9g | | | | Iron | 7% | | | Calcium | 2% | | | Vitamin B-6 | 5% | | | Vitamin E | 10% | | | Vitamin A | 0% | | | Selenium | 7% | | | Manganese | 35% | | | Copper | 10% | | | Zinc | 9% | | | Potassium | 8% | | | Phosphorus | 14% | | | Magnesium | 16% | | | Pantothenic acid | 4% | | | Niacin | 18% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 10% |
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* 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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