1. Heat oven to 200 degrees. Divide popped corn between 2 ungreased 9 x 13 pans.
2. Heat sugar, butter, Karo syrup, and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes.
3. Remove from heat, stir in soda until foamy. Pour on popped corn. Stir until corn is cooked.
4. Bake 1 hour stirring every 15 minutes.
You can add peanuts if you want. Put them with the popped corn in the pans, before you pour over the caramel mix.
Store in a large zip-lock bag or plastic bowl with a lid.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3559g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2906 (20%)|
|Amt Per Serving||% DV|
|Total Fat 322.8g||430 %|
|Saturated Fat 134.1g||670 %|
|Monounsaturated Fat 81.3g|
|Polyunsanturated Fat 64.9g|
|Cholesterol 488.3mg||150 %|
|Sodium 1615.4mg||56 %|
|Potassium 10399.3mg||274 %|
|Total Carbohydrate 2638.9g||776 %|
|Dietary Fiber 443.4g||1774 %|
|Sugars, other 2195.5g|
|Protein 397.4g||568 %|
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: 14444
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