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  • 1 Rating
Source: Midwest Living

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Recipe Summary test

prep:
20 mins
bake:
1 hr
total:
1 hr 20 mins
Servings:
10
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat the bottom and sides of a 17x12x2-inch baking or roasting pan with nonstick cooking spray. Pop popcorn according to package directions. Place the popped popcorn in prepared pan; remove all unpopped kernels; set aside.

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  • In a heavy medium saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.

  • Remove saucepan from heat. Stir in vanilla and baking soda. Slowly pour caramel mixture over popcorn; stir gently to coat.

  • Bake in a 250 degree F oven for 1 hour, stirring every 15 minutes. Remove from oven. If you like, spread caramel corn on a large piece of buttered foil to cool or allow to cool in roasting pan. When completely cooled, break apart. Store tightly covered at room temperature for up to 1 week. Makes about 10 cups (10 servings).

Nutrition Facts

206 calories; fat 10g; cholesterol 16mg; saturated fat 5g; carbohydrates 33g; mono fat 2g; insoluble fiber 3g; protein 1g; vitamin a 194.4IU; sodium 251mg; calcium 20.2mg; iron 0.7mg.
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