Traditional Caramel Corn
Source: Midwest Living
If you don't have a roasting pan, toss popcorn with caramel mixture in a very large mixing bowl or Dutch oven sprayed with nonstick cooking spray. Then, divide mixture between two 13x9x2-inch baking pans, also sprayed with cooking spray. Bake, stirring as directed.
Chocolate-Coated Caramel Corn:
Melt 6 ounces semisweet or milk chocolate used for baking. Pour melted chocolate over 1-1/2 quarts of the baked caramel corn. Stir until evenly coated. Chill in the refrigerator. Break into clusters. Store, covered, in the refrigerator.
95 calories; fat 4g; cholesterol 11mg; saturated fat 3g; carbohydrates 15g; insoluble fiber 1g; protein 1g; vitamin a 1658.7RE; sodium 111mg; calcium 10.1mg; iron 0.4mg.