Recipe courtesy of Gale Gand
Caramel Corn
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- Level: Intermediate
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 297
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 1 g
- Sugar
- 51 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 3 mg
- Level: Intermediate
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 297
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 1 g
- Sugar
- 51 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 3 mg
Ingredients
Directions
- Place sugar in a saucepan. Pour water around the sides of the pan. Make an X with your finger across the sugar. Cook over medium-high heat, swirling the pan, until the mixture turns a caramel color. Remove from the heat, add the butter carefully as it will bubble up, add popped corn, and toasted nuts. Pour onto a silicone baking mat or foil lined cookie sheet. Break into clusters while still warm.
Popped Corn:
- To make popcorn on the stove: put 2 to 3 tablespoons oil in a large pot with high sides, and add 1 kernel of corn. Heat oil over medium-high heat until the kernel pops. Add 1/3 cup corn kernels and shake pan continuously until all the kernels are popped.
