Caramel Corn
- Level: Easy
- Yield: 10 cups of caramel corn
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 233
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 34
- Dietary Fiber
- 1
- Sugar
- 26
- Protein
- 1
- Cholesterol
- 20
- Sodium
- 129
- Total: 30 min
- Active: 15 min
Ingredients
1/2 cup honey
4 tablespoons unsalted butter
1 tablespoon molasses
1 teaspoon pure vanilla extract
1/2 teaspoon salt
10 cups popped popcorn
Directions
- Preheat the oven to 300°. Combine the honey, butter, molasses, vanilla and salt in a small saucepan. Bring to a boil over medium-high heat; boil, stirring, until the butter melts, about 2 minutes.
- Pour the caramel over the popcorn in a large bowl; toss well. Spread the popcorn evenly on a rimmed baking sheet.
- Bake, checking often, until the popcorn is crisp, 10 to 15 minutes. Transfer the pan to a rack to cool completely.