Coat bottom and sides of a large roasting pan with non-stick spray and put the popped corn in the pan, set aside. In a 2 quart saucepan on stove, slowly melt butter. Stir in sugar, syrup and salt. Bring to a boil stirring constantly. When rolling boil starts, boil for 5 minutes without stirring. Remove from heat and add baking soda and vanilla. Slowly pour foamy mixture over popped corn, mixing well. Bake at 250 for 1 hour, stirring every 15 minutes. 225degrees (convection Oven) Remove from pan onto wax paper to spread out and cool. Store in tightly sealed container.
Can use raw almonds with this recipe. Add just before you pour on caramal.
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|Serving Size: 1 recipe (6168g)|
|Recipe Makes: 4|
|Calories from Fat: 3859 (16%)|
|Amt Per Serving||% DV|
|Total Fat 428.8g||572 %|
|Saturated Fat 147.4g||737 %|
|Monounsaturated Fat 107g|
|Polyunsanturated Fat 109.1g|
|Cholesterol 488.5mg||150 %|
|Sodium 2563.7mg||88 %|
|Potassium 18409.6mg||484 %|
|Total Carbohydrate 4710.1g||1385 %|
|Dietary Fiber 781.1g||3124 %|
|Sugars, other 3929g|
|Protein 698.8g||998 %|
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Calories per serving: 24450
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