Try this Carmel corn recipe, or contribute your own.
Suggest a better descriptionIn a saucepan mix sugar butter corn syrup and salt. Bring to a boil, stirring. Continue boiling without stitching for 5 minutes. Remove from heat stir in baking soda and vanilla, pour over popped corn on a baking sheet, stir to coat well. Bake 250 for 1 hour stirring several times. Remove from baking sheet immediately, cool break apart and enjoy.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 178 | ||
Calories from Fat: 52 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 53.5mg | 2 % | |
Potassium 38.6mg | 1 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 33.1g | ||
Protein 0.1g | 0 % | |
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: 178
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