Baked Caramel Corn #1
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INGREDIENTS
- 6 qt Popped corn (about 1-1/4 cp
- 1 c Butter
- 1/2 c Corn syrup
- 1 c Salted nuts
- 1 ts Salt
- 1 ts Vanilla
- 2 c Brown Sugar ; packed
- 1/2 ts Baking soda
INSTRUCTIONS
From: metcalfe@upei.ca (Gail Metcalfe) Date: Wed, 1 Dec 1993 13:52:44 GMT Heat oven to 250 degrees. Put popped corn in a buttered roasting pan and sprinkle nuts on top. Melt butter in saucepan, stir in brn sugar, cornsyrup and salt. Bring to boil, stirring constantly. Boil further without stirring for 5 minutes and then remove from heat. Stir in vanilla, then soda. It will foam at this stage. Stir well. Pour the syrup mixture over the popped corn quickly and mix well. Bake 1 hour, stirring every 15 mins. Remove from oven, cool and break apart. Store in tightly covered container. THIS CARAMEL CORN IS NOT STICKY. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (58g) | ||
| Recipe Makes: 24 Servings | ||
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| Calories: 257 | ||
| Calories from Fat: 96 (37%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.6g | 14 % | |
| Saturated Fat 5.3g | 26 % | |
| Monounsaturated Fat 3.8g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 20.3mg | 6 % | |
| Sodium 132.6mg | 5 % | |
| Potassium 88.6mg | 2 % | |
| Total Carbohydrate 41.7g | 12 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 41.1g | ||
| Protein 1.1g | 2 % | |
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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. |
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Calories per serving: 257
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