Gwen's Caramel Corn
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 197.1
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 181.0 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 1.6 g
- Protein: 1.5 g
View full nutritional breakdown of Gwen's Caramel Corn calories by ingredient
Introduction
This is the easiest, most delicious caramel corn. It takes a little time to prepare, but it's almost foolproof! The original recipe came from a lady my father worked with at the Shelby Mutual. If I ever lose this recipe, I will be devastated because we all love it so and Gwen left us many years ago! This is the easiest, most delicious caramel corn. It takes a little time to prepare, but it's almost foolproof! The original recipe came from a lady my father worked with at the Shelby Mutual. If I ever lose this recipe, I will be devastated because we all love it so and Gwen left us many years ago!Number of Servings: 32
Ingredients
-
*2 gallons popped corn
(I usually pop it on the stove using twice as much popcorn as oil until I achieve the desired 2 gallons--which in my case is filling my Tupperware large cake container!)
*2 sticks oleo (any kind will do)
*2 cups brown sugar
*0.5 cup white Karo syrup
*0.5 tsp baking soda
*1 tsp vanilla
*1.5 cup unsalted pecans (or any other desired nut)
Directions
Pop corn whichever way suits your preference. (do not salt, butter, or flavor in any way) Sort out & discard the unpopped kernels (we call them "Old Maids") Place the popcorn (and nuts) in a large receptacle (enough to hold it all plus have some room for stirring)
In medium (2 qt) pan on stove, mix oleo with brown sugar and Karo syrup. Bring to boil stirring to mix. Once it boils, retain heat & stir it constantly for 5 minutes. (Time it...this is an important stage)
After 5 minutes, remove from heat and add the soda & vanilla. (Mixture will foam and rise in pan) Stir well.
Immediately poor the syrup over the popped corn stirring gently to blend without crushing the kernels.
Bake in 250degree oven for 1 hour, stirring every 15 minutes so it does not stick or scorch. (This dries the syrup and makes it less sticky.) Cool, then store in airtight container.
Note: If you airpop the popcorn, you can save 49 calories per 1 cup serving!
Number of Servings: 32
Recipe submitted by SparkPeople user ANDERSONFRRU.
In medium (2 qt) pan on stove, mix oleo with brown sugar and Karo syrup. Bring to boil stirring to mix. Once it boils, retain heat & stir it constantly for 5 minutes. (Time it...this is an important stage)
After 5 minutes, remove from heat and add the soda & vanilla. (Mixture will foam and rise in pan) Stir well.
Immediately poor the syrup over the popped corn stirring gently to blend without crushing the kernels.
Bake in 250degree oven for 1 hour, stirring every 15 minutes so it does not stick or scorch. (This dries the syrup and makes it less sticky.) Cool, then store in airtight container.
Note: If you airpop the popcorn, you can save 49 calories per 1 cup serving!
Number of Servings: 32
Recipe submitted by SparkPeople user ANDERSONFRRU.