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Caramel Corn Recipe
|Popped corn||16 Cup (256 tbs)|
|Salted peanuts||1 1⁄2 Cup (24 tbs)|
|Brown sugar||2 Cup (32 tbs)|
|Margarine/Butter||1 Cup (16 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
Calories 1277 Calories from Fat 648
% Daily Value*
Total Fat 75 g114.8%
Saturated Fat 12.4 g62.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 923.4 mg38.5%
Total Carbohydrates 157 g52.3%
Dietary Fiber 4.9 g19.4%
Sugars 113.7 g
Protein 11 g22.3%
Vitamin A 38.8% Vitamin C 0.54%
Calcium 6.6% Iron 9.7%
*Based on a 2000 Calorie diet
Bring to 250Â°F or 120Â°C, using a candy thermometer.
Turn off heat.
Quickly stir in baking soda.
Remove from heat.
Add popcorn and peanuts, gently combine with caramel.
Divide mixture between two buttered 9 x 13" pans.
Place in preheated 250Â°F oven and bake for 1 hour, stirring every 15 minutes.
Remove from heat and immediately spread on two waxed paper lined jelly roll pans to cool.
Keeps for weeks at room temperature in sealed container, e.g freezer bags.