Caramel Corn

Caramel Corn

A sweet crunchier version of an all-time favorite snack that’s perfect for picnics, family movie nights or gifting.

Prep Time

55

Minutes

Total Time

1:25

Hr:Mins

Makes

6

(1-cup)

6
cups popped popcorn
1/2
cup toasted slivered almonds, if desired
3/4
cup firmly packed brown sugar
1/2
cup butter
2
tablespoons water
2
tablespoons light corn syrup
1/8
teaspoon salt
1/4
teaspoon baking soda
  1. Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
  2. In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
  3. Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
  4. Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.
Makes 6 (1-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Pecans or peanuts can be used in place of the almonds in this recipe.
Kitchen Tips
Save prep time by using purchased popped popcorn.
Use a large saucepan to prepare the caramel; the baking soda will cause the mixture to foam up.
To toast almonds, spread on cookie sheet; bake at 350°F for 5 to 7 minutes or until golden brown, stirring occasionally.

Nutrition Information:

1 Serving (1 Cup)
  • Calories 380
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 11g,),
  • Cholesterol 40mg;
  • Sodium 530mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 2g,
    • Sugars 30g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 1/2 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 4 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.