Try this Caramel Popcorn recipe, or contribute your own.
Suggest a better descriptionPut the popcorn in a big ovenproof pot or pan at 250 degrees to keep it warm while the coating is prepared. You should spray or butter the pan before you start. Combine brown sugar, Karo syrup, butter, cream of tartar, and salt. Bring to a boil over medium-high heat, stirring constantly, to 260 degrees on a candy thermometer (about 5 minutes - soft ball stage). Remove from heat and stir in baking soda quickly and thoroughly. Pour syrup over hot popcorn, stirring to coat. Bake at 200 degrees for 1 to 2 hours, stirring every 15 to 20 minutes or so. Test occasionally for doneness. The popcorn should be crunchy, not chewy. Turn popcorn out onto waxed paper to cool. Store in airtight container. Posted to JEWISH-FOOD digest Volume 98 #013 by lisamontag@juno.com (Lisa Montag) on Jan 7, 1998
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Serving Size: 1 Serving (1527g) | ||
Recipe Makes: 1 | ||
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Calories: 7993 | ||
Calories from Fat: 5059 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 562.1g | 749 % | |
Saturated Fat 184.7g | 923 % | |
Monounsaturated Fat 219.7g | ||
Polyunsanturated Fat 129.4g | ||
Cholesterol 598.7mg | 184 % | |
Sodium 1667.2mg | 57 % | |
Potassium 1821mg | 48 % | |
Total Carbohydrate 748.8g | 220 % | |
Dietary Fiber 41g | 164 % | |
Sugars, other 707.8g | ||
Protein 43.1g | 62 % | |
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: 7993
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