member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Booper      

Recipe Categories:

    Caramel Corn

    Recipe Link: http://cooking.com

    List of Ingredients




    Cooking.com Tip: Not every bowl can go in the oven, so choose a bowl that is oven-safe.

    14 cups freshly popped popcorn (about 1 cup kernels)
    One 9.5-ounce container select mix roasted salted nuts (cashews with pecans and almonds)
    2 cups (packed) golden brown sugar
    3/4 cup (1 1/2 sticks) unsalted butter
    1/2 cup light corn syrup
    1/2 teaspoon salt
    1 teaspoon baking soda

    Recipe



    Preheat oven to 225 degrees F. Butter a large metal bowl and two metal forks. Place popcorn and nuts in bowl and keep warm in oven while preparing caramel. Combine brown sugar, butter, corn syrup and salt in heavy large saucepan. Stir over low heat until sugar is dissolved. Increase heat to medium high and boil without stirring, until mixture registers 255 degrees F. on candy thermometer.

    Remove from heat and immediately add baking soda (mixture will bubble up) and stir until baking soda is mixed in thoroughly. Working quickly, pour caramel over popcorn and nuts. (Maintain oven temperature.) Mix caramel into popcorn and nuts using forks. Divide mixture between 2 large (ungreased) cookie sheets. Bake stirring every 15 minutes for 1 hour. Cool. Break into pieces and store airtightly.

    Nutrition Facts
    --------------

    Makes 24 cups
    Facts per Serving:
    Calories: 224 Fat: 12g Carbohydrates: 30g
    Cholesterol: 16mg Sodium: 192mg Protein: 3g
    Fiber: 2g % Cal. from Fat: 48% % Cal. from Carbs: 54%

    --------------------------------------------------------------------------------

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |