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Recipe
Russell's Caramel Corn Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2214g | |
| Calories 11420 | |
| Calories from Fat 5723 | 50% |
| Total Fat 637.47g | 797% |
| Saturated Fat 174.59g | 698% |
| Trans Fat 179.55g | |
| Cholesterol 259mg | 86% |
| Sodium 15511mg | 646% |
| Potassium 4394mg | 126% |
| Total Carbs 1268.98g | 338% |
| Dietary Fiber 187.7g | 626% |
| Sugars 188.17g | 125% |
| Protein 165.69g | 265% |
Ingredients Convert Measures
- 8 c. popped popcorn
- 3/4 c. packed brown sugar
- 6 tbsp. butter
- 3 tbsp. light corn syrup
- 1/4 teaspoon baking soda
- 1/4 teaspoon vanilla
Directions
- Remove all unpopped kernels from popped corn. Put popcorn into 17 x 12 x 2 inch baking pan. In a 1 1/2 qt saucepan combine sugar, butter, corn syrup and 1/4 tsp. salt. Cook and stir over medium heat till butter melts and mix comes to boiling. Cook without stirring, for 5 min more. Remove from heat. Stir in baking soda and vanilla. Pour over popcorn. Gently stir in coat popcorn. Bake at 300 degrees for 15 min, stir, bake 5-10 min more. Remove corn to a large bowl. Cold. Makes 8 c..
