Try this Coffee Caramel Popcorn recipe, or contribute your own.Suggest a better description
Keep popcorn warm in a low oven. Heat coffee liqueur, sugar and vinegar to the boiling point, stirring until sugar is dissolved. Add butter and boil to hard-crack stage (310 degrees). Pour over warm popcorn and nuts, stirring to coat evenly. Bake popcorn in a shallow roasting pan in a 200 degree oven for 30 minutes, stirring twice. Keeps up to 2 weeks in airtight container. DO NOT REFRIGERATE!
Note: Air popped corn will not work in this recipe because the seasonings will not stick well. For best results, pop the corn the old fashioned way, on top of the stove. One-half cup of popcorn should make 4 cups, popped.
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|Serving Size: 1 Recipe (2101g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1551 (20%)|
|Amt Per Serving||% DV|
|Total Fat 172.4g||230 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 64.3g|
|Polyunsanturated Fat 43.1g|
|Cholesterol 91.5mg||28 %|
|Sodium 56220.5mg||1939 %|
|Potassium 6202.4mg||163 %|
|Total Carbohydrate 1378.6g||405 %|
|Dietary Fiber 240.2g||961 %|
|Sugars, other 1138.4g|
|Protein 232.2g||332 %|
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: 7850
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