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Nutrition Facts
Serving Size 1 (82g) Recipe makes 6 servings The following items or measurements are not included below: Splenda granular
Calories 298
Calories from Fat 139		(46%)
Amount Per Serving		%DV
	Total Fat 15.5g	23%
	Saturated Fat 9.7g	48%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 427mg		17%
Potassium 143mg		4%
Total Carbohydrate 42.0g		14%
	Dietary Fiber 0.5g	1%
	Sugars 30.3g
Protein 0.8g		1%
detailed view... how is this calculated?

Heather's Baked Caramel Corn

Recipe #376332 | 45 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Brooke the Cook in WI
Jun 8, 2009

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

SERVES 6 -8 (change servings and units)

Ingredients

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

Directions

1
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.
2
Pop popcorn right into roaster pan.
3
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.
4
Bring to a boil - Boil for 5 minutes without stirring.
5
Remove from heat and stir in vanilla and baking soda.
6
Working quickly, dump caramel mixture onto popcorn and stir until well distributed.
7
Bake for 30 minutes stirring once after 15 minutes to even out the caramel making sure that all pieces are coated nicely.
8
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.
9
Store in covered tupperware dish - if you have any leftover!

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Featured Reviews for This Recipe

From: quirkycook

On Oct 25, 2009

Great recipe! Couldn't believe how simple and tasty this was! I agree with the reviewer who said they made this three times in three days. With Halloween coming up, I believe I will be following in their footsteps!

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From: Chef #1238320

On Oct 23, 2009

So yummy...we've made three batches in three days (shared a little...hubby ate most). We used sugar instead of Splenda and added almonds before baking...then sprinkled with chocolate chips after we removed it from the oven. Not a diet food, but so very good!

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From: 2Bleu (Bird&Buddha)

On Aug 6, 2009

Yummy! I used two large bags of Orville Reddenbacher ultimate butter popcorn which yeilded about 10 cups of popped corn. I didn't double the recipe for the caramel as I wanted to achieve a mixture of buttered and carameled popcorn as caramel is very very sweet. This was the perfect balance for us and worked wonderfully. The directions are spot on and the finished product came off splendidly. It is important to let this cool down for an hour or to to allow the caramel time to set up and give a nice crunch to the popcorn (although it smells so good, this is somewhat difficult to achieve, lol). Thanks for a great keeper recipe.

3 people found this review helpful

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From: Mika G.

On Oct 24, 2009

This is amazing and SO EASY!! I used two bags of Orville Redenbacher's Light Butter popped in the microwave and then finished as stated. My kids (and husband) LOVE it! This will be a Fall treat at our house every year! Thanks for the recipe!!

1 person found this review helpful

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