Salted Caramel Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 bag (4 oz) Popcorn, Indiana Fit Sea Salt Popcorn (or 15 cups popped popcorn)1 cup packed dark brown sugar½ cup golden or dark corn syrup1 tbsp coconut oil1 tsp Kosher salt¼ tsp baking soda
Preheat oven to 300°F. Line a baking sheet with sides with parchment or silicone and set aside.
Place the popcorn in a large mixing bowl, set aside
Combine sugar, corn syrup, coconut oil and salt in a saucepan and bring to a boil (do not stir).
Cook, without stirring, until the mixture reaches 252°F, then remove from the heat and immediately stir in baking soda.
Pour over the popcorn, stirring until most of the kernels are coated.
Bake for 15 minutes.
Stir to coat any “naked” kernels, then return to the oven and bake 10 minutes longer.
Cool on the sheet before gently breaking up large clumps.
Store in an airtight container.
Serving Size: Makes ~15 cups, 10 (1 1/2-cup) servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Place the popcorn in a large mixing bowl, set aside
Combine sugar, corn syrup, coconut oil and salt in a saucepan and bring to a boil (do not stir).
Cook, without stirring, until the mixture reaches 252°F, then remove from the heat and immediately stir in baking soda.
Pour over the popcorn, stirring until most of the kernels are coated.
Bake for 15 minutes.
Stir to coat any “naked” kernels, then return to the oven and bake 10 minutes longer.
Cool on the sheet before gently breaking up large clumps.
Store in an airtight container.
Serving Size: Makes ~15 cups, 10 (1 1/2-cup) servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 196.0
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 239.9 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 1.3 g
- Protein: 1.3 g
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