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Caramel Popcorn

American.Fiesta's picture
  Corn oil 1⁄4 Cup (4 tbs)
  Salted peanuts 1 Cup (16 tbs)
  Dark corn syrup 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Margarine 1⁄4 Cup (4 tbs)

Heat oil in 4-quart kettle over medium heat for 3 minutes.
Add popcorn; cover, leaving small air space at edge of cover.
Shake frequently over medium heat until popping stops.
Place popcorn into large, greased heat-resistant bowl; add peanuts.
Heat in 300-degree oven until syiup is prepared.
Combine corn syrup, sugar, 1/4 cup water and margarine in heavy 2-quart saucepan.
Bring to a boil over medium heat, stirring constantly, took, stirring occasionally, to 280 degrees on candy thermometer or until small amount of syrup dropped into cold water separates into hard but not brittle threads.
Remove popcorn mixture from oven; pour syrup over popcorn mix- ture gradually, stirring quickly until kernels are evenly coated.
Spread or 2 greased baking sheets; spread out into thin layer with greased hands.
Cool; separate into clusters.
Store in tightly covered con- tainer.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3482 Calories from Fat 1572

% Daily Value*

Total Fat 182 g279.8%

Saturated Fat 24.9 g124.4%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 1120.8 mg46.7%

Total Carbohydrates 483 g160.9%

Dietary Fiber 13 g51.8%

Sugars 292.5 g

Protein 24 g48.5%

Vitamin A 38.9% Vitamin C 1.3%

Calcium 21.7% Iron 32.4%

*Based on a 2000 Calorie diet

Caramel Popcorn Recipe