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February 3, 2010

Smart Super Bowl Snacking

Learn how to snack smart during your Super Bowl party.

healthy walnut recipes

Photo Credit: California Walnut Board

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Here are a few healthy makeover recipes from the California Walnut Board. Walnuts are the only nut that provide a significant amount of alpha linolenic acid (ALA), the plant-based omega-3 fatty acid proven to help cardiovascular health.

Popcorn Walnut Delight
This American favorite is easy to make at home using walnuts and a light caramel. This version contains half the sugar per serving than the stadium-bought alternative and the walnuts provide nearly 10 times the amount of ALA omega-3s than of any other nut. Be sure to make enough because this deliciously smart and fun treat will go quickly when served to hungry football fanatics.

1 tablespoon unsalted butter
3 tablespoons canola oil
1/4 cup light brown sugar
1/2 teaspoon white balsamic vinegar or cider vinegar
Pinch baking soda
1/2 teaspoon coarse sea salt
4 cups popped corn
3/4 cup walnut halves or pieces or a mixture

1. Preheat oven to 250 degrees F.

2. Combine butter, oil, sugar, vinegar, baking soda, and salt in a saucepan over medium heat. Cook, stirring just until butter has melted, approximately 3 minutes. If it starts to bubble, remove from heat to complete stirring.

3. Line a baking sheet with aluminum foil. Put on popped corn and walnuts and mix them. Drizzle butter-sugar sauce all over and toss and turn well.

4. Place in oven and bake 15 minutes. Remove, and using a wooden spoon or spatula, turn several times. Return to oven, and repeat turning process 2 more times at 15-minute intervals. After 1 hour, remove corn and turn several times. Let stand at room temperature to cool. When cool, store in plastic bags or containers and store in a cool, dry place. It will stay fresh up to 10 days.

Makes 4 cups — about 8 servings

Caramel Corn Popcorn Walnut Delight
Calories 390 150
Total Fat 17g 13g
Saturated Fat 5g 2g
Cholesterol 5mg 5mg
Sodium 210mg 230mg
Total Carbohydrate 54g 9g
Dietary Fiber 2g 1g
Protein 6g 2g

*Source for original: Joy of Cooking: 75th Anniversary edition, copyright 2006

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