Place a rack in the center of the oven and preheat oven to 250 degrees F, Grease a large (but shallow) roasting pan with butter or cooking spray, and add popcorn and pretzels to the pan.
In a 2 quart saucepan, combine brown sugar, corn syrup, butter, and salt Whisk over medium heat until it begins to boil. Allow to boil over medium heat (without stirring!!) for about 5 minutes. The mixture will be deep gold and bubbling.
Remove from the heat and immediately stir in the baking soda. The mixture will foam and froth. That’s ok. Keep stirring. Stir in the vanilla extract.
Quickly pour warm syrup over popcorn and pretzel mixture. Use to large spoons to toss the mixture, coating all of the popcorn and pretzels in caramel. Work as quickly as you can.
Place in the oven and bake for 20 minutes. Remove and toss. Return to the oven to bake for another 20 minutes. Remove from the oven and toss. Allow to cool before handling and packaging.
Caramel corn will last up to 4 days well wrapped at room temperature.
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|Serving Size: 1 Recipe (3177g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2756 (21%)|
|Amt Per Serving||% DV|
|Total Fat 306.3g||408 %|
|Saturated Fat 132g||660 %|
|Monounsaturated Fat 77.3g|
|Polyunsanturated Fat 58g|
|Cholesterol 488.3mg||150 %|
|Sodium 947.4mg||33 %|
|Potassium 9252.3mg||243 %|
|Total Carbohydrate 2318.6g||682 %|
|Dietary Fiber 389.8g||1559 %|
|Sugars, other 1928.8g|
|Protein 350.1g||500 %|
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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: 12991
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