Directions:
- Spread the freshly popped corn onto a shallow baking sheet, like a jelly roll pan. I use two jelly roll pans. Put it in the oven at 250 degrees F. to keep warm and crisp.
- Combine butter, brown sugar, corn syrup and salt in a medium, heavy saucepan. About a 2-quart pan will work great.
- Place over medium heat, stirring until sugar dissolves. Continue to boil for 5 minutes or if using a candy thermometer - to 248 degrees.
- Remove from heat and stir in baking soda. Syrup WILL foam.
- Take popped corn from the oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 minutes, stirring every 15 minutes. Cool and serve. Leftovers can be stored in an airtight container that is set in a cool place so that the caramel doesn't turn sticky. Enjoy! :D
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 733.55 Kcal (3071 kJ) | ||
| Calories from fat | 287.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.98g | 49% | |
|---|---|---|---|
| Cholesterol | 81.34mg | 27% | |
| Sodium | 536.91mg | 22% | |
| Potassium | 194.71mg | 4% | |
| Total Carbs | 114.55g | 38% | |
| Sugars | 93.28g | 373% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 3.84g | 8% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.5mg | 9% | |
| Calcium | 75.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 437.59 Kcal (1832 kJ) | ||
| Calories from fat | 171.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.08g | 49% | |
|---|---|---|---|
| Cholesterol | 48.52mg | 27% | |
| Sodium | 320.29mg | 22% | |
| Potassium | 116.15mg | 4% | |
| Total Carbs | 68.33g | 38% | |
| Sugars | 55.65g | 373% | |
| Dietary Fiber | 2.39g | 16% | |
| Protein | 2.29g | 8% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.9mg | 9% | |
| Calcium | 45.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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