Monday, September 27, 2010

Caramel Popcorn

This is one of those snacks that
I have attempted to make with
awful results.  

I'll be giving this a try . . .
however, it is a huge recipe, 
so I will be cutting it way back.


12 quarts plain popped popcorn
1 pound peanuts
2 cups butter, cubed
2 pounds brown sugar
1/2 cup dark corn syrup
1/2 cup molasses


Place popcorn in two large bowls.
Stir 1/2 pound nuts into each bowl.

In a Dutch oven, combine the remaining ingredients.
 Bring to a boil over medium heat; cook and stir for 5 minutes.

Pour half of syrup over each bowl of popcorn and stir to coat.

Transfer coated popcorn into a large roasting pan. 

Bake at 250° for 1 hour. 

Remove from the oven and break apart while warm. 

Cool. Store in airtight containers. 

Yield: 48 servings ( 1 cup per serving).

Nutrition Facts: 

1 serving (1 cup) equals 267 calories, 15 g fat (6 g saturated fat), 
20 mg cholesterol, 189 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.

Caramel Corn published in Taste of Home February/March 1994, p64

Photo by: Taste of Home

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