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Caramel Corn Recipe
|Popped popcorn||10 Cup (160 tbs)|
|Dry roasted peanuts||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄2 Teaspoon|
Calories 837 Calories from Fat 432
% Daily Value*
Total Fat 50 g77.6%
Saturated Fat 18.2 g91.1%
Trans Fat 0 g
Cholesterol 60.5 mg
Sodium 448.7 mg18.7%
Total Carbohydrates 91 g30.4%
Dietary Fiber 4.4 g17.5%
Sugars 62.9 g
Protein 15 g29%
Vitamin A 14.1% Vitamin C
Calcium 8.6% Iron 9.1%
*Based on a 2000 Calorie diet
In 2-quart measure or casserole, combine brown sugar, butter, corn syrup and salt.
Microwave at High for 3 to 5 minutes, or until sugar is dissolved and mixture is boiling, stirring after every minute.
Insert microwave candy thermometer.
Microwave at High for 2 to 4 1/2 minutes, or until thermometer registers 280°F (soft crack stage).
Syrup separates into hard but not brittle threads when dropped into cold water.
Stir in baking soda and vanilla.
Pour hot mixture quickly over popcorn and peanuts, stirring to coat.
Microwave at High for 3 minutes, stirring after half the time.
Spread on wax paper-lined baking sheet.
Break into small pieces.