Mile's favorite Caramel Corn
Everyone loves this recipe
- Preparing Time: 50 minutes
- Total Time: 1 hour and 50 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tsp salt
- 1/2 cup light corn syrup
- 1/2 tsp baking soda
- 2 cups firmly packed brown sugar
- 6 quarts popcorn lightly salted
- 1 cup butter or margarine i have only used butter
- 1/4 cup dark corn syrup can be left out. don't alter light corn syrup amount.
- 1 as needed spray release
- Carbohydrate 618.263506430524 g
- Cholesterol 732.075000412573 mg
- Fat 283.829083472877 g
- Fiber 24.3776666151848 g
- Protein 25.198509955705 g
- Saturated Fat 175.869653429885 g
- Serving Size 1 1 Serving (1046g)
- Sodium 2190.01333448618 mg
- Sugar 593.885839815339 g
- Trans Fat 20.9753793407953 g
- Calories 5051 calories
Pre heat oven to 250 Spray release 2 lipped Cookie Sheets. Spray release a Very Large Bowl. Put Popped Corn in the large bowl. In a large sauce pan add Butter, Brn Sugar, Syrup and Salt. Bring to boil while stirring constantly. Turn down heat and let boil for 5 more minutes. Add Baking Soda and stir in. It is going to boil up so hope you used the large boiler. Pour over popcorn while stirring the corn. Stir well but don't break up corn. Spoon out onto Cookie Sheets and cook in oven for 1 hour - stirring every 15 minutes. Break apart and let cool. Keeps forever in Zip Lock. Great also when added 50/50 to regular popcorn. Add salted nuts if you like to pop corn prior to pouring mixture over all of it.
