Caramel Corn III recipe

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Ingredients

1 tablespoon vegetable oil
1 ½ cups unpopped popcorn
1 cup packed brown sugar
½ cup butter
¼ cup light corn syrup
½ teaspoon salt
½ tablespoon baking soda

Nutrition Info

207.8 calories
carbohydrate: 33.4 g
cholesterol: 16.3 mg
fat: 8 g
fiber: 2.9 g
protein: 2.5 g
saturatedFat: 4.1 g
servingSize: -
sodium: 246.7 mg
sugar: 16 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a 4 quart saucepan, add 1 tablespoon of the oil, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped.

  2. Preheat oven to 200 degrees F (95 degrees C).

  3. Boil sugar, butter, syrup, and salt for 5 minutes. Remove from heat, add baking soda. Stir well.

  4. Pour over popped corn. Spread onto cookie sheets and place in oven for 1 hour. Stir every 15 min. Remove from oven and let cool, breaking apart the popcorn as it cools. Store in air tight containers.

Recipe Yield

3 quarts

Recipe Note

Trim the tree with your beloved whilst enjoying this caramel treat.

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