- make this recipe
- user reviews ()
- 14 cups popped popcorn
- 2 cups whole almonds and/or roasted, salted cashews (optional)
- 1 1/2 cups packed brown sugar
- 3/4 cup butter
- 1/3 cup light-colored corn syrup
- 1/2 teaspoon baking soda
- 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,
- cal. (kcal) 171,
- Fat, total (g) 8,
- chol. (mg) 20,
- sat. fat (g) 5,
- carb. (g) 25,
- Monosaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 19,
- pro. (g) 1,
- vit. A (IU) 243,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- sodium (mg) 97,
- Potassium (mg) 46,
- calcium (mg) 20,
- iron (mg) 0,
- Starch () 1,
- Other Carb () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
