Spread popcorn in a large baking pan. Preheat oven to 300F. For caramel mixture, in a medium saucepan combine the brown sugar, butter, corn syrup and add 1/4 tsp salt if you wish (I never do because the butter I use is salted). Cook and stir over medium heat until mixture boils. Continue to cook 5 minutes. Remove from heat and pour over popcorn. Toss quickly to coat. bake for 15 minutes and then stir. Return to oven and bake an additional 5 to 10 minutes until well coated. Turn popcorn out onto foil to cool. Break into pieces and serve. Stores well in zip-lock bags.
Nuts can be added if you like or once cooled carmael corn can be covered in chocolate for a real taste treat. I use microwave popcorn which is another why I do not add salt and for 2 bags I make a recipe and a half of the caramel.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (348g)|
|Recipe Makes: 10|
|Calories from Fat: 1063 (59%)|
|Amt Per Serving||% DV|
|Total Fat 118.1g||157 %|
|Saturated Fat 70.7g||353 %|
|Monounsaturated Fat 30.5g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 291.5mg||90 %|
|Sodium 804.6mg||28 %|
|Potassium 666mg||18 %|
|Total Carbohydrate 172g||51 %|
|Dietary Fiber 26g||104 %|
|Sugars, other 146.1g|
|Protein 24.4g||35 %|
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: 1791
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