Courtside Caramel Corn Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 22
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups packed brown sugar
- 3 teaspoons vanilla extract
- 1/2 cup corn syrup
- 1 cup butter cubed
- 6 quarts popped popcorn
- Carbohydrate 24.1651190568035 g
- Cholesterol 33.2761363636364 mg
- Fat 12.5656833333432 g
- Fiber 0.000803030303030303 g
- Protein 0.156232272727273 g
- Saturated Fat 7.95045242424242 g
- Serving Size 1 1 serving (42g)
- Sodium 98.4057197000161 mg
- Sugar 24.1643160265004 g
- Trans Fat 0.890634969706799 g
- Calories 205 calories
Directions Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13-in. x 9-in. baking pans. Bake, uncovered, at 250degrees for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers. Yield: about 5-1/2 quarts. Originally published as Courtside Caramel Corn in Taste of Home December/January 1999, p37 Nutritional Facts 1 serving (1 cup) equals 230 calories, 12 g fat (6 g saturated fat), 22 mg cholesterol, 343 mg sodium, 32 g carbohydrate, 1 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend
