Caramel Corn - Homemade

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 165.5

Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 156.3 mg
Total Carbs: 42.9 g
Dietary Fiber: 2.0 g
Protein: 1.1 g

View full nutritional breakdown of Caramel Corn - Homemade calories by ingredient

Introduction

Changed up SP Cookbook recipe by Chef_Meg
Serving size = 3 cups each Changed up SP Cookbook recipe by Chef_Meg
Serving size = 3 cups each

Minutes to Prepare: 10

Minutes to Cook: 40

Number of Servings: 12

Ingredients

36 cups air-popped popcorn (1 cup kernels unpopped)**

Cooking spray

3/4 cup packed brown sugar

1/3 cup light-colored corn syrup

5 Tablespoon Country Crock spread (2.5 oz)

1 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon kosher salt (low sodium)

Tips

I made 2 batches (1/2 cup / 4 oz kernels each batch) air popped to equal 36 cups popped.

Directions

1. Preheat oven to 250 degrees Fahrenheit.
2. Spray 2 or 3 cookie sheets with cooking spray.
3. Pop popcorn as directed by machine to equal approximately 36 cups (8 oz UN-POPPED) and set aside.
4. Combine sugar, corn syrup, and Country Crock butter spread in a medium heavy bottomed saucepan and bring to a boil over medium heat.
5. Cook sugar mixture 4 - 5 additional minutes, stirring continuously scraping down sides.
6. Remove from heat then stir in vanilla, baking soda, and salt and mix well.
7. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring quickly to coat popcorn.
8. Then spread popcorn mixture into prepared cookie sheets and bake at 250 degrees Fahrenheit for 35 minutes.
9. Remove popcorn from oven and stir to break up any large clumps.
10. Cool 15 minutes before storing. Store in an airtight container for up to 1 week. Serving size is about 3 cups.

Recipe yields about 36 cups; 9 servings of 3 cups each.

Recipe yields about 36 cups