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Caramel Corn

Caramel Corn
  • Prep 55 min
  • Total 1 hr 25 min
  • Servings 6
A sweet crunchier version of an all-time favorite snack that’s perfect for picnics, family movie nights or gifting.
Updated November 19, 2010

Ingredients

  • 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

Steps

  • 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.

  • Pecans or peanuts can be used in place of the almonds in this recipe.
  • 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 Facts

Serving Size: 1 Cup
Calories
380
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
11g
55%
Cholesterol
40mg
13%
Sodium
530mg
22%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
8%
Sugars
30g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
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.
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