"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Caramel Popcorn Recipe

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This recipe for Caramel Popcorn, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Tuesday, July 8, 2008


Cooking spray
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 tablespoon light molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)

Preheat oven to 250 degrees Fahrenheit.
Coat a large jelly roll pan with cooking spray.
Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pan. Bake at 250 degrees Fahrenheit for 1 hour, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
Let the popcorn cool completely before dividing it into holiday tins for giving. Store in an airtight container for up to 1 week.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Nutritional Info
Amount Per Serving
Calories: 146.0
Total Fat: 4.0 g
Cholesterol: 9.8 mg
Sodium: 151.5 mg
Total Carbs: 27.9 g
Dietary Fiber: 1.2 g
Protein: 1.0 g
I got this recipe from Recipe Copyright Cooking Light Magazine




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