Caramel Popcorn – a delicious recipe with must, butter, syrup, vanilla, brown, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat
2
oven to 300u00b0.
3
Put popped corn on cookie sheet (nonstick
4
is
5
best).
6
Remove
7
all unpopped kernels.
8
Sprinkle chopped
9
nuts
10
over popcorn.
11
Melt butter in heavy saucepan on low heat.
12
Stir in brown sugar, Karo and salt.
13
Bring to boil on medium
14
heat.
15
Do
16
not
17
stir.
18
Boil 4 minutes, no more, no less. Remove
19
from
20
heat.
21
Stir
22
in
23
baking soda and vanilla. Pour mixture over popcorn.
24
Stir until coated.
25
Will not coat completely.
26
Place
27
in
28
hot oven (middle rack) for 15 minutes. Take out.
29
Stir again until all popcorn and nuts are completely coated.
30
Then bake for 15 minutes longer.
31
Empty onto foil. Let cool
32
completely.
33
Break
34
into pieces.
35
Place in airtight container.
509
kcal
Calories
25
g
Fat
73
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 qt. popped popcorn (must be air popped popcorn), 1/2 c. butter, 1/4 c. Karo syrup, 1/2 tsp. vanilla, and more.
Yes, Caramel Popcorn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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