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Recipe
Crispy Caramel Corn Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 7474g | |
| Calories 38707 | |
| Calories from Fat 19492 | 50% |
| Total Fat 2170.05g | 2713% |
| Saturated Fat 573.73g | 2295% |
| Trans Fat 627.34g | |
| Cholesterol 753mg | 251% |
| Sodium 55566mg | 2315% |
| Potassium 15156mg | 433% |
| Total Carbs 4253.73g | 1134% |
| Dietary Fiber 655.8g | 2186% |
| Sugars 508.97g | 339% |
| Protein 578.13g | 925% |
Ingredients Convert Measures
- 7 quart. popped popcorn
- 1 c. butter
- 2 c. light brown sugar
- Pam spray
- 1/2 c. light corn syrup
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
Directions
- Spray large pan with Pam. In large heavy saucepan, heat butter. Stir in brown sugar, syrup and salt; boil 5 min over medium heat, stirring constantly. Remove from heat and stir in vanilla and baking soda. Mix should foam. Pour over popcorn, mixing well. Bake at 250 degrees for 1 hour, stirring every 15 min. Well cold sufficient to handle separate. Store in tightly covered container.
