Zutaten für Baked Caramel Popcorn
- Margarine
- 1 cup packed light brown sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 10 cups popped popcorn
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Zubereitung von Baked Caramel Popcorn
- Melt 1/2 cup (1 stick) of butter in a large saucepan over medium heat.
- Stir in 1 cup light corn syrup, 1 cup packed light brown sugar, and 1/2 teaspoon salt.
- Bring to a boil, stirring constantly until the sugar is completely dissolved.
- Boil for exactly 5 minutes without stirring.
- Remove from heat and immediately stir in 1 teaspoon vanilla extract and 1 teaspoon baking soda (mixture will foam up).
- Pour the caramel sauce over 10 cups of popped popcorn in a large roasting pan or baking dish. Stir gently to coat the popcorn evenly.
- Bake in a preheated 200°F (93°C) oven for 1 hour, stirring every 15 minutes to prevent sticking and ensure even caramel distribution.
- Remove from oven and let cool completely. The caramel will continue to set as it cools.
- Store in an airtight container at room temperature for up to a week (if it lasts that long!).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
75g
Fat
7g
Carbs
9g
