Almond pecan and caramel corn
Almond pecan caramel corn: baked popcorn with almonds, pecans and caramel sauce. A sweet snack to share; check phosphorus against your renal diet.
Ingredients
serves 1
- 1/4 cup popcorn kernels
- 1 tbsp almonds
- 1 tbsp pecans
- 2 tbsp caramel sauce
serves 2
- 1/2 cup popcorn kernels
- 2 tbsp almonds
- 2 tbsp pecans
- 1/4 cup caramel sauce
serves 3
- 3/4 cup popcorn kernels
- 3 tbsp almonds
- 3 tbsp pecans
- 3/8 cup caramel sauce
Method
- Pop the kernels.
- Mix in almonds, pecans, and caramel sauce.
- Bake at 250°F for 45 minutes.
Nutrition Facts
per serving
Calories
390
Carbohydrates
40
g
Sugar
20
g
Protein
5
g
Fat
15
g
Salt
0.38
g
Potassium
280
mg
Phosphorus
245
mg
Low
Moderate
High
Make kidney-friendly eating easier
Track sodium, potassium, phosphorus and protein, scan barcodes and find more dietitian-reviewed recipes in the Kidney Ally app. Prefer a book? Explore our range of kidney-friendly recipe books.