SLOW-COOKER CARAMEL CORN
A big-batch classic snack made easy in the slow cooker!
Provided by Betty Crocker Kitchens
Categories Snack
Time 2h40m
Yield 14
Number Of Ingredients 8
Steps:
- Spray 6-quart slow cooker with cooking spray.
- In bottom of slow cooker, layer butter, brown sugar and corn syrup. Cover and cook on High heat setting 30 minutes. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate 180 degrees. Continue to cook on High heat setting another 30 minutes or until caramel mixture is bubbling vigorously around edges.
- Remove cover; turn heat setting to Low. Stir in baking soda and vanilla until well blended; mixture will foam while being stirred. Add popcorn; stir well to coat popcorn, making sure to reach bottom and all around inside of slow cooker. Continue to cook, uncovered, on Low heat setting 1 hour to 1 hour 30 minutes, stirring every 15 to 20 minutes, until popcorn looks dry and caramel is cooked on.
- Spread on waxed paper. Cool 15 minutes. Stir in pretzel twists and nuts. Store at room temperature in airtight container.
Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 12 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
