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Caramel Popcorn

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  45 Minutes
  8 servings, 1 cup each
Homemade caramel corn isn’t hard to make—whip up a batch for your Halloween party or anytime the neighborhood kids are invading your house for the night.

Make Ahead Tip: Store in an airtight container in a cool, dry place for up to 1 week.
8 cups  popped popcorn (from 1/3 cup raw kernels), preferably air-popped
1/2 cup  chopped nuts, such as pecans, walnuts or macadamia nuts (optional)
1 cup  packed light brown sugar
1/2 cup  corn syrup
1 tablespoon   butter
1/2 teaspoon   salt
1/4 teaspoon   baking soda
Preheat oven to 300 degrees F.

Spread popcorn and nuts, if using, on a baking sheet with sides and set aside.

Combine sugar, corn syrup, butter and salt in a heavy medium saucepan; bring to a boil over medium-low heat, stirring occasionally to dissolve the sugar. Clip a candy thermometer to the pan and cook until the mixture reaches 250 degrees F and is at hard-ball stage (when a bit of syrup dropped into ice water forms a hard ball), 2 to 3 minutes. Remove pan from the heat and immediately stir in baking soda. Pour the mixture over the reserved popcorn and nuts, stirring until most of the kernels are coated.

Bake the popcorn for 15 minutes. Stir, coating any kernels that were not coated at the beginning. Continue baking until amber, 5 to 10 minutes longer. (Longer baking produces a deeper caramel color and flavor). Let cool until the caramel has almost hardened, about 2 minutes. Gently break up large clumps and let cool completely.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   8 servings, 1 cup each
Calories: 191
Fat. Total: 2g
Protein: 1g
Carbohydrates, Total: 46g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 4mg
Sodium: 198mg
% Cal. from Fat: 9%
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