Cook : 00:30
Ingredients
This is an easier version than most for caramel corn, not requiring candy thermometers and all that. But the taste is just as good.
½ cup (112 g) unsalted butter
1 cup (225 g) brown sugar
¼ cup (60 ml) corn syrup
½ teaspoon baking soda
4 quarts (128 g) popped popcorn
2 cups (290 g) peanuts
Cook butter, brown sugar, and syrup 1½minutes; stir and cook an additional 2 to 3minutes until at a rolling boil. Take off
heat and add soda. Stir well. Pour mixtureover popped corn and nuts in grocery sackand shake. Microwave 1 minute andshake; 1 minute and shake; 30 seconds andshake; and 30 seconds and shake. Pourinto pan, cool, and eat.
Yield: 18 servings
Each with: 5 g water; 184 calories (52% fromfat, 4% from protein, 45% from carb); 2 gprotein; 11 g total fat; 4 g saturated fat; 3 gmonounsaturated fat; 3 g polyunsaturated fat; 21g carb; 1 g fiber; 13 g sugar; 38 mg phosphorus;17 mg calcium; 0 mg iron; 164 mg sodium; 74mg potassium; 173 IU vitamin A; 42 mg vitaminE; 0 mg vitamin C; 14 mg cholesterol
