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Name: Caramel Corn
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 1/2 qt Popped corn; 2 tb Water; 28 Kraft Caramels

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INGREDIENTS

2 1/2 qt Popped corn
2 tb Water
28 Kraft Caramels

Servings

INSTRUCTIONS

More Back of the Box Gourmet By Michael McLaughlin With commercial versions of this sweet, crunchy treat so ubiquitous, the only reason for making your own at home is that it is incomparably fresher and more delicious when warm. If during munching some of the sticky stuff becomes attached to the fingers of your and/or your little helpers, permission for licking is hereby granted. Heat oven to 250 degrees. Mix caramels and water in a 2-cup measure or medium bowl. Microwave on HIGH 1 1/2 min. Continue micro-waving on HIGH 30 seconds to 1 min. or until sauce is smooth, stirring every 30 seconds. Pour immediately over popped corn; toss until well coated. Spread onto greased cookie sheet to form a single layer. Bake 20 to 25 min.; break apart. MAKES 2 1/2 quarts Conventional: Melt caramels with water in saucepan over low heat, stirring until smooth. Continue as directed. Posted to MM-Recipes Digest V4 #6 by janet on Feb 10, 1999,

NOTES

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Caramel Corn

2 1/2 qt Popped corn
2 tb Water
28 Kraft Caramels

More Back of the Box Gourmet By Michael McLaughlin    With commercial versions of this sweet, crunchy treat so ubiquitous,  the only reason for making your own at home is that it is  incomparably fresher and more delicious when warm. If during munching  some of the sticky stuff becomes attached to the fingers of your  and/or your little helpers, permission for licking is hereby granted.    Heat oven to 250 degrees. Mix caramels and water in a 2-cup measure or  medium bowl. Microwave on HIGH 1 1/2 min. Continue micro-waving on  HIGH 30 seconds to 1 min. or until sauce is smooth, stirring every 30  seconds.    Pour immediately over popped corn; toss until well coated. Spread onto  greased cookie sheet to form a single layer. Bake 20 to 25 min.; break  apart.    MAKES 2 1/2 quarts    Conventional: Melt caramels with water in saucepan over low heat,  stirring until smooth. Continue as directed.    Posted to MM-Recipes Digest V4 #6 by janet <tjw@defnet.com> on Feb 10,  1999,

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Nutrition

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Serving Size: 1 Serving (2283g)
Recipe Makes: 1 servings

Calories: 8765
Calories from Fat: 1001 (11%)

Amt Per Serving		% DV

	Total Fat 111.2g	148 %
	Saturated Fat 17.4g	87 %
	Monounsaturated Fat 26g
	Polyunsanturated Fat 46.8g
Cholesterol 16.3mg		5 %
Sodium 732.1mg		25 %
Potassium 7194.1mg		189 %
Total Carbohydrate 1764.5g		519 %
	Dietary Fiber 295.2g	1181 %
	Sugars, other 1469.3g
Protein 274.1g		392 %
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: 8765

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