Carmel Corn
by SBBurwell
Nothing beats homemade caramel corn. It takes a little time.
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INGREDIENTS
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1/2 teaspoon soda
- 1 teaspoon vanilla
- 6 quarts popcorn
INSTRUCTIONS
Melt butter; stir in sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Boil without stirring for 5 minutes.
Remove from heat; stir in soda and vanilla.
Gradually pour over popped corn, mixing well.
Turn into two large shallow pans.
Bake at 250-degrees for one hour--stirring every 15 minutes.
Remove from oven; cool.
Break apart and store in tightly covered container.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (79g) | ||
| Recipe Makes: 20 Servings | ||
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| Calories: 333 | ||
| Calories from Fat: 90 (27%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10g | 13 % | |
| Saturated Fat 5.9g | 30 % | |
| Monounsaturated Fat 2.6g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 24.4mg | 8 % | |
| Sodium 83.2mg | 3 % | |
| Potassium 120.7mg | 3 % | |
| Total Carbohydrate 61.4g | 18 % | |
| Dietary Fiber 2.5g | 10 % | |
| Sugars, other 58.9g | ||
| Protein 2.4g | 3 % | |
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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: 333
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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