Preheat oven to 250 degrees.
On stove top in a heavy saucepan, melt butter, corn syrup, brown sugar, and salt.
Allow mixture to boil for 5 minutes. (without stirring)
Remove from the heat, stir in the soda and vanilla (Careful! it foams!). Pour over the popped corn and mix well.
Put popcorn in a 5-6 quart greased roasting pan or two greased 13x9 baking pans.
Add peanuts or almonds to caramel mix at end and then pour.
Pour sugar mixture over popcorn and mix well. Bake for 40 minutes, stirring occasionally.
Stir every 15 minutes for 1 Hour
Spread on waxed paper to cool
* (For popcorn use any of the following: 15 cups popcorn
2 poppers of popped corn or 1 Bag (8oz Popped corn) or 1 cup before popped.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1213g)|
|Recipe Makes: Servings|
|Calories from Fat: 1656 (31%)|
|Amt Per Serving||% DV|
|Total Fat 184g||245 %|
|Saturated Fat 116.2g||581 %|
|Monounsaturated Fat 47.6g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 485.9mg||150 %|
|Sodium 1586.3mg||55 %|
|Potassium 1330.3mg||35 %|
|Total Carbohydrate 938.7g||276 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 936.1g|
|Protein 4.5g||6 %|
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: 5260
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