Zutaten für Nutty Baked Caramel Corn
- 16 cups popped popcorn
- 1 cup (2 sticks) butter
- 2 cups packed brown sugar
- 1/2 cup dark corn syrup
- 1.5 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups mixed nuts
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Zubereitung von Nutty Baked Caramel Corn
- Preheat oven to 250°F (120°C).
- In a large bowl, combine popcorn kernels, salt, and baking soda.
- In a large saucepan over medium heat, combine butter, brown sugar, corn syrup, and salt. Stir constantly until the butter is melted and the sugar is dissolved.
- Bring the mixture to a boil, stirring constantly. Continue boiling for 5 minutes, stirring constantly, until the mixture reaches 245°F (118°C) on a candy thermometer.
- Remove from heat and stir in vanilla extract and nuts.
- Pour the caramel mixture over the popcorn, ensuring all kernels are evenly coated.
- Spread the caramel corn in a single layer on a large baking sheet lined with parchment paper.
- Bake for 60-70 minutes, stirring every 20 minutes to prevent burning and ensure even caramel distribution.
- Remove from oven and let cool completely before breaking into smaller pieces.
- Once completely cool, store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
330g
Fat
129g
Carbs
46g
