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Caramel Corn

Yield: 9 cups
Prep 20 mins Bake 300° 20 mins
Caramel Corn
Ingredients
  •  Nonstick spray coating
  • 8  cups  popped popcorn (about 1/3 to 1/2 cup unpopped)
  • 3/4  cup  packed brown sugar
  • 1/3  cup  butter
  • 3  tablespoons  light-color corn syrup
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  vanilla
  • 1  cup  peanuts
Directions

1. Spray an 18x12x2-inch baking pan with nonstick spray. Remove unpopped kernels from popped corn. Place popcorn and peanuts in pan; keep warm in a 300 degrees F oven.

2. Butter sides of heavy 1-1/2-quart saucepan. Add brown sugar, butter, and corn syrup. Clip candy thermometer to side of pan. Cook and stir over medium heat to 255 degrees F, hard-ball stage, about 4 minutes. Remove saucepan from heat. Stir in baking soda and vanilla; pour over popcorn. Stir gently to coat.

3. Bake in a 300 degrees F oven for 15 minutes. Stir and bake 5 minutes more. Remove from oven; spread onto a large piece of foil and cool completely. Break into clusters. Makes 9 cups.

Nutrition Facts (Caramel Corn)
  • cal. (kcal) 271,
  • Fat, total (g) 15,
  • chol. (mg) 18,
  • sat. fat (g) 5,
  • carb. (g) 32,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 24,
  • pro. (g) 5,
  • vit. A (IU) 225,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 42,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 108,
  • Potassium (mg) 165,
  • calcium (mg) 34,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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