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14
cups popped popcorn
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2
cups whole almonds and/or roasted, salted cashews (optional)
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1 1/2
cups packed brown sugar
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3/4
cup butter
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1/3
cup light-colored corn syrup
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1/2
teaspoon baking soda
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1/2
teaspoon vanilla
1. Preheat oven to 300 degrees F. Remove all unpopped kernels from popped popcorn. Put popcorn and, if desired, nuts into a 17x12x2-inch roasting pan. Keep popcorn warm in the oven while making the caramel mixture.
2. Butter a large piece of foil; set aside. For caramel, in a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.
3. Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel over popcorn; stir gently to coat. Bake for 15 minutes. Stir mixture; bake for 5 minutes more. Spread caramel corn on prepared foil; cool. Place caramel corn in gift container; cover with plastic wrap.
- Servings Per Recipe 18,
- Calories 171,
- Protein (gm) 1,
- Carbohydrate (gm) 25,
- Fat, total (gm) 8,
- Cholesterol (mg) 20,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 19,
- Vitamin A (IU) 243,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Sodium (mg) 97,
- Potassium (mg) 46,
- Calcium (DV %) 20,
- Iron (DV %) 0,
- Starch () 1,
- Other Carb () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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