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Kung Pao Krunch


3 qt.. popped corn
1 (3-oz.) can LaChoye Chow Mein Noodles
1/2 cup Party Peanuts
2 cups dark corn syrup
1/3 cup sesame seeds
1 tablespoon Oriental sesame oil
2 tsp. ground ginger
1 tsp. garlic powder
1 tsp. baking soda
1/4 tsp. cayenne pepper

In large bowl, combine popped corn with chow mien noodles and peanuts; set aside. In medium saucepan, over medium heat, bring corn syrup to a boil. Boil rapidly 7 minutes; remove from heat. Working quickly, stir in remaining ingredients; pour over popped corn mixture, tossing gently to coat. Evenly spread coated corn onto greased wax paper. Using two forks, pull popcorn mixture as thinly as possible; allow to cool before breaking into smaller pieces. Store in airtight container.

Makes 1 qt.

Nutritional information (per 1 oz. serving): 105 calories; Omg cholesterol; 4gfat; 6mg sodium




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.