Salted Caramel Corn
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Salted Caramel Corn calories by ingredient
Introduction
This naturally gluten free, vegan and whole grain snack is a decadent treat to pack for road trips, gift at the holidays or snack on during your favourite team's game! This naturally gluten free, vegan and whole grain snack is a decadent treat to pack for road trips, gift at the holidays or snack on during your favourite team's game!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 sugar
½ cup golden or dark corn syrup
1 tbsp coconut oil
1 tsp Kosher salt
¼ tsp baking soda
Directions
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.