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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 229.9
  • Total Fat: 11.5 g
  • Cholesterol: 20.3 mg
  • Sodium: 219.4 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.0 g

View full nutritional breakdown of Baked Carmel Corn calories by ingredient
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Baked Carmel Corn

Submitted by: LTA452353

Introduction

Christmas favorite Christmas favorite
Number of Servings: 48

Ingredients

    2 17X11 Roasting pans
    Popcorn
    Peanuts
    Butter
    Karo Syrup, light or dark
    Brown Sugar
    Salt
    Vanilla
    Baking soda

Directions

I batch fills 3 1/2 gallon tubs. Serving size depends on the eater.

I use 2 disposable 17X11 roasting pans. You will need a candy thermometer

Each batch takes 1 1/2 cups of unpopped poping corn.

1. Pop corn in air popper directly into each roasting pan. Divide nuts into each pan. Set aside.

2. Preheat oven to 250.

3. In 3 qt pan, melt butter. Once it is mostly melted, add the brown sugar, Karo syrup and salt on hi heat.

4. Stir until it begins to boil. Keep boiling for about 5 minutes or until the temperature gets to 250-270 degrees on the candy thermometer.

5. Remove from heat and add the vanilla and baking soda. Be very careful adding the vanilla, it will splatter, pour it slowly. Stir, the mixture will get fluffy and light.

6. Pour over the poporn and stir until all the corn is coated. It takes two of us to do this step. Use a wooden spoon.

7. Once all the corn is coated, place in the oven.

8. It will bake for 1 hour, every 15 minutes, stir and break up the corn.

9. Spread counter top with wax paper. Once the hour is up, empy the corn onto the wax paper. Break up and stir. Once it is completely cool, place into airtight containers. This recipe makes about 3 1/2 gallons (4 if you don't sample too much before packing).

This recipe can be halfed, but is not good doubled. Just keep making more batches. Makes great gifts.



Number of Servings: 48

Recipe submitted by SparkPeople user LTA452353.






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