You are here

Indian Caramel Corn's picture
  Popped popcorn 2 1⁄2 Quart (About 1/2 Cup Unpopped Corn)
  Packed brown sugar 1 Cup (16 tbs)
  Water 3⁄4 Cup (12 tbs)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Vinegar 3⁄4 Teaspoon
  Dried apricots 1⁄2 Cup (8 tbs), finley snipped
  Raisins 1⁄2 Cup (8 tbs)

Put popped popcorn in a large roasting pan; keep warm in a 300° oven.
In a 1 quart saucepan combine sugar, water, corn syrup, and vinegar.
Cook and stir till mixture boils; continue cooking to hard-ball stage (250°).
Pour over pop corn; add apricots and raisins, stirring till all is coated.
Using buttered hands, quickly shape the popcorn mixture into twelve 3 1/2 inch sticks, resembling corn on the cob.
Insert wooden skewers into one end of each.
Store up to several hours in a tightly covered container.

Recipe Summary


Rate It

Your rating: None
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2389 Calories from Fat 83

% Daily Value*

Total Fat 9 g14.2%

Saturated Fat 0.06 g0.32%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 132.6 mg5.5%

Total Carbohydrates 572 g190.5%

Dietary Fiber 8.1 g32.3%

Sugars 330.1 g

Protein 33 g66.1%

Vitamin A 46.9% Vitamin C 4.5%

Calcium 28% Iron 27.9%

*Based on a 2000 Calorie diet


Indian Caramel Corn Recipe