HEATHER'S BAKED CARAMEL CORN

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Heather's Baked Caramel Corn image

Air popped popcorn lightly coated in caramel. Ready to eat in less than an hour!! Also good with pecans or almonds, add at Instruction #2

Provided by Brooke the Cook in

Categories     Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

3/4 cup corn kernel, popped
1/2 cup butter
1/4 cup light Karo syrup
3/4 cup brown sugar
1/4 cup Splenda granular
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 250 and coat roaster pan with butter or cooking spray - I use a non-stick roaster, which is just perfect for this recipe.
  • Pop popcorn right into roaster pan.
  • Over medium heat (don't go any higher or it might burn - I set my burner at 4.5 on a 9 scale), combine butter, brown sugar, splenda, karo syrup and salt.
  • Bring to a boil - Boil for 5 minutes without stirring.
  • Remove from heat and stir in vanilla and baking soda.
  • Working quickly, dump caramel mixture onto popcorn and stir until well distributed.
  • Bake for 30 minutes stirring once after 15 minutes to even out the caramel making sure that all pieces are coated nicely.
  • If you like, cool popcorn on parchment paper, especially if you aren't using a non-stick pan - I just leave mine in the non-stick roaster, stirring every once in awhile until completely cool.
  • Store in covered tupperware dish - if you have any leftover!

Nutrition Facts : Calories 298.6, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.7, Sodium 427.8, Carbohydrate 42, Fiber 0.5, Sugar 30.3, Protein 0.8

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