Caramel Popcorn
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This won’t last long! Be prepared to refill the bowl several times. Also good for bag lunches and birthday parties.
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Popped corn (about 1 cup, 250 mL, unpopped)
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24 -28 cup
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6-7 L
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Hard margarine (or butter)
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1 cup
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250 mL
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Brown sugar, packed
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2 cups
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500 mL
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Corn syrup
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1/2 cup
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125 mL
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Salt
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1 tsp.
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5 mL
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Vanilla
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1 tsp.
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5 mL
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Baking soda
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1/2 tsp.
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2 mL
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Put popped corn into extra-large bowl.
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Combine margarine, brown sugar, corn syrup and salt in large heavy saucepan. Heat and stir on medium until boiling. Boil, without stirring, for 5 minutes.
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Add vanilla and baking soda. Stir. Mixture will bubble and foam. Pour over popped corn. Toss until all pieces are coated. Spread on 2 large ungreased baking sheets. Bake in 250°F (120°C) oven for 1 hour, stirring every 15 minutes. Cool completely. Break apart. Store in resealable freezer bags. Makes about 24 cups (6 L).
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1 cup (250 mL):
199 Calories; 8.4 g Total Fat (5.3 g Mono, 1 g Poly, 1.7 g Sat); 0 mg Cholesterol; 31 g Carbohydrate; 0 g Fibre; 1 g Protein; 237 mg Sodium
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Reprinted from Most Loved Appetizers © Company's Coming Publishing Limited
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