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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
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|Serving Size: 1 Serving (2283g)|
|Recipe Makes: 1 servings|
|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 %|
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Calories per serving: 8765
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