Caramel Corn I

Caramel Corn I

51

"This Caramel Corn is great for Monday night football. The assortment of nuts makes it deluxe Caramel Corn. It takes a bit of time, but is more than worth it."

Ingredients

{{adjustedServings}} servings 347 cals
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Original recipe yields 25 servings

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Nutrition

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  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Add 1 tablespoon of the oil to a 4 quart saucepan, 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. Set aside.
  3. Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
  4. Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
  5. Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.
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Reviews

51
  1. 57 Ratings

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This is a great recipe, but after reading some of the comments about the mess, etc., I have to comment. Having the right tools makes all the difference. I use a large rectangular roasting pan ...

A lot of work, a lot of mess, but really good. The ony thing I do differently is to stir constantly during the 5 minute boiling period. No way it can boil without scorching for 5 minutes and get...

If you don't have room in your kitchen for many pans, cooking, cooling and whatnot -- then don't make this, but if you do, it's well worth the mess. My kids love it, my husband was thrilled and...