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Recipe
Crispy Caramel Corn Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2225g | |
| Calories 11257 | |
| Calories from Fat 5513 | 49% |
| Total Fat 613.61g | 767% |
| Saturated Fat 159.75g | 639% |
| Trans Fat 179.24g | |
| Cholesterol 198mg | 66% |
| Sodium 16188mg | 675% |
| Potassium 4166mg | 119% |
| Total Carbs 1285.63g | 343% |
| Dietary Fiber 187.4g | 625% |
| Sugars 156.07g | 104% |
| Protein 164.96g | 264% |
Ingredients Convert Measures
- 1/2 c. sugar
- 1/4 c. butter
- 1/2 c. dark corn syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 2 quart. popped corn
Directions
- Cook all ingredients, except popcorn at medium high heat 5 min, stirring constantly. This is to dissolve sugar.
- In large bowl mix caramel with corn. Bake in jelly roll pan at 250 degrees for 1 hour, stirring every 15 min.
- MICROWAVE: Put caramel coated corn in clean brown grocery bag. Fold over top several times to seal and then shake bag. Microwave on High 1 minute, then shake bag. Microwave 1 minute more, shake bag. Microwave 30 seconds. (Careful not to over cook.) Remove popcorn to serving bowl to cold.
