Try this Caramel Corn #4 recipe, or contribute your own.
Suggest a better descriptionFrom: pippa@parcplace.com (Pippa Dillman) Date: 5 Aug 1994 16:32:55 -0400 Combine butter, corn syrup, sugar and salt. Heat until bubbly around edges stirring occasionally. Continue to cook for 5 min over medium heat. Remove pan from heat add baking soda. Stir until foamy. (note: mixture will double in volume). Pour over popped corn and nuts. Mix well. Place on cookie sheet. Bake at 200 for 1 hour, stirring every 15 min. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1055 | ||
Calories from Fat: 166 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 24.4mg | 8 % | |
Sodium 161mg | 6 % | |
Potassium 734.8mg | 19 % | |
Total Carbohydrate 206.8g | 61 % | |
Dietary Fiber 29.6g | 118 % | |
Sugars, other 177.2g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1055
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