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Caramel Popcorn

Makes: 18 servings
Serving size: 1 cup
Prep 20 mins Bake 300°F 20 mins
Caramel Popcorn
Ingredients
  • 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
Directions

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.

Nutrition Facts (Caramel Popcorn)
  • 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

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