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Caramel Corn

Source: Cooking.com
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes
  Makes 24 cups
Homemade caramel corn is so much better than store-bought and it's fun to make!
RECIPE INGREDIENTS
14 cups freshly popped popcorn (about 1 cup kernels)
One 9 1/2-ounce container select mix roasted salted nuts (cashews with pecans and almonds)
2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup light corn syrup
1/2 teaspoon salt
1 teaspoon baking soda
Caramel Corn Recipe at Cooking.com
DIRECTIONS
Preheat oven to 225 degrees F.

Butter a large metal bowl and two metal forks and have ready two large (ungreased) cookie sheets. Place popcorn and nuts in bowl and keep warm in oven while preparing caramel. Combine brown sugar, butter, corn syrup and salt in heavy large saucepan. Stir over low heat until sugar is dissolved. Increase heat to medium high and boil without stirring, until mixture registers 255 degrees F on candy thermometer


Remove from heat and immediately add baking soda (mixture will bubble up) and stir until baking soda is mixed in thoroughly. Working quickly, pour caramel over popcorn and nuts. (Maintain oven temperature.) Mix caramel into popcorn and nuts using forks. Divide mixture between the 2 large cookie sheets. Bake, stirring every 15 minutes, for 1 hour. Cool. Break into pieces and store air-tightly.


Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.


Recipe reprinted by permission of Cooking.com. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 24 cups
Calories: 224
Fat. Total: 12g
Fiber: 2g
Carbohydrates, Total: 30g
Sodium: 192mg
% Cal. from Fat: 48%
Cholesterol: 16mg
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Jack Reviewed: 06/22/2014
Caramel Corn or Cracker Jacks?
I haven't tried it yet, but fwiw, this isn't strictly caramel corn. The inclusion of nuts makes it a replica of Cracker Jacks. Aside from some who may not like nuts, there are many who are allergic to them. But obviously those people will note the nut aspect and simply not make it. Nevertheless, the recipe should be labeled as such, as opposed to as being Caramel Corn. And there are many 5* true caramel corn recipes already, so imo there's no reason for another one.
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