|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||2%|
|Total Sugars 19g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This caramel popcorn is baked to golden perfection at a very low temperature. The caramel corn is coated with a delicious brown sugar glaze. Make a double batch of this popcorn and watch it disappear!
One reader added some cinnamon to the mixture and chocolate chips near the end of the cooking time. Make it with cashews or pistachios, or use the mixed nuts or peanuts.
3 quarts popped popcorn
3 cups dry roasted mixed nuts, or peanuts, optional
1 cup brown sugar, firmly packed
1/2 cup light corn syrup, or dark corn syrup
1/2 cup unsalted butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
Steps to Make It
Gather the ingredients. Preheat oven to 250 F/130 C/Gas 1/2.
In a large roasting pan, combine the popped popcorn and nuts, if using. Place the pan in the preheated oven while you prepare the glaze mixture.
In a medium saucepan, combine the brown sugar, corn syrup, butter, and salt. Bring the sugar and butter mixture to a full boil over medium heat, stirring constantly.
Continue to boil for 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla. The mixture will bubble when the baking soda is added.
Remove pan from oven. Pour the caramel mixture over the warm popcorn and nuts. Toss to coat the popcorn and nuts thoroughly, using a spatula.
Return the popcorn to the oven and continue baking for one hour, stirring the mixture about every 10 minutes.
Cool and break apart. Store in an airtight container for up to one week.