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INGREDIENTS

Servings
  • 7 oz. OREO Small Cookie Pieces
  • 3 oz. popped popcorn
  • 7 oz. brown sugar
  • 5-3/4 oz. light corn syrup
  • 4 oz. butter
  • 1/2 tsp. salt
  • 1 tsp. vanilla bean paste
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground red pepper (cayenne)

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 290
Total fat 14g
Saturated fat 6g
Trans fat 0g
Cholesterol 20mg
Sodium 340mg
Carbohydrate 42g
Dietary fiber 1g
Sugars 33g
Added sugars 33g
Protein 1g
Vitamin D 0%DV
Calcium 2%DV
Iron 8%DV
Potassium 2%DV

DIRECTIONS

  1. Coat  a roasting pan with cooking spray. Add cookie pieces and popped popcorn. Keep warm in 250°F standard oven.
  2. Meanwhile,  combine sugar, corn syrup, butter and salt in heavy saucepan. Cook on medium heat until butter is melted, stirring until blended. Bring mixture to boil. Boil 5 min. without stirring. Remove from heat. Stir in remaining ingredients. Remove popcorn mixture from oven and drizzle with hot sugar mixture. Stir to combine.
  3. Bake  coated popcorn 40 min., stirring every 10 min. Remove from oven; spread onto parchment paper. Cool completely. Break into bite-size pieces to serve. Store in airtight container at room temperature.
  4. Chef's Tip:

    Pre-package for a quick, branded grab-and-go treat.

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