Baked Caramel Popcorn
Recipe: #20650
August 23, 2015
Categories: Snacks, Corn, Baby Shower Game/Sports Day, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"For a "State Fair Kettle Corn" Twist, increase salt to 1 1/2 teaspoons and use dark corn syrup instead of light."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (137.9 g)
- Calories 604.2
- Total Fat - 33.9 g
- Saturated Fat - 20 g
- Cholesterol - 81.3 mg
- Sodium - 861.2 mg
- Total Carbohydrate - 77.7 g
- Dietary Fiber - 1.6 g
- Sugars - 70.2 g
- Protein - 1.5 g
- Calcium - 12.4 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 250F. Coat the bottom and sides of a large roasting pan with nonstick vegetable spray. Place popped corn in roasting pan.
Step 2
In a heavy saucepan, slowly melt butter; stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for an additional 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart into large chunks or bite-sized pieces.
Tips
No special items needed.
0 Reviews
You'll Also Love
