Caramel Popcorn

Caramel Popcorn Recipe
Photo: Karry Hosford
This homemade caramel popcorn recipe is perfect for snacking on at home or giving away as gifts during the holiday season.

Yield:

18 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 126
Caloriesfromfat 26 %
Fat 3.6 g
Satfat 2.2 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 0.7 g
Carbohydrate 23.9 g
Fiber 0.8 g
Cholesterol 9 mg
Iron 0.4 mg
Sodium 151 mg
Calcium 15 mg

Ingredients

Cooking spray
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 tablespoon light molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)

Preparation

Preheat oven to 250°.

Coat a large jelly roll pan with cooking spray.

Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.

Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.

Note: Store in an airtight container for up to 1 week.

Note:

Let the caramel popcorn cool completely before dividing it into holiday tins for giving.

December 2002
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