Published February 1, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 7
Total Time: 20 min
Prep Time: 10 min | Cook Time: 10 min
This recipe appears in day 27 of the HealthAhead 30-Day Meal Plan. Get the list of all of week four's recipes here.
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Calories per serving: |
160 |
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Total Fat 5.1g |
8% |
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Cholesterol 0mg |
0% |
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Sodium 174mg |
7% |
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Calories per serving: |
160 |
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% Daily Value* |
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Total Fat 5.1g |
8% |
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Saturated Fat 0.5g |
3% |
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Cholesterol 0mg |
0% |
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Sodium 174mg |
7% |
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Total Carbohydrate 34.0g |
11% |
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Dietary Fiber 3.0g |
12% |
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Protein 2.0g |
3% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 6 cups air-popped popcorn
- 1 Tbsp. canola oil
- 1/4 cup finely chopped pecans
- 1/2 cup light brown sugar
- 11/2 Tbsp. finely chopped fresh rosemary
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 1/2 cup finely chopped dried peaches
Step by Step:
- Place popcorn in a large mixing bowl and set aside.
- Heat oil in a large skillet over medium heat; stir in pecans and sugar. Cook over medium heat, stirring often, 5 to 6 minutes or until pecans are toasted and sugar begins to dissolve. Stir in rosemary and next 2 ingredients. Quickly pour over popcorn, tossing to coat, and stir in peaches.
- Transfer mixture to a parchment lined jellyroll pan and let stand 5 minutes.
