caramel corn Recipe

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Servings: 8 cups


Cost per serving $0.29 view details
  • 1 3.5 ounce bag microwave popcorn (natural flavor) or 8 cups freshly popped popcorn-
  • Cooking Spray-
  • 4 tablespoons unsalted butter-
  • 2/3 cup (packed) light brown sugar-3 tablespoons brown rice syrup (or corn syrup)-
  • 1/3 teaspoon baking powder
  • Pinch salt-1/3 cup chopped raw cashews


  1. Pop popcorn in the microwave according to package instructions. Set aside.
  2. Preheat oven to 250 degrees F. Line a large cookie sheet with foil. Generously spray foil with Cooking Spray.
  3. Melt the butter in a heavy large pot over low heat. Whisk in the brown sugar and brown rice syrup until the sugar is completely melted and smooth. Increase heat to medium and boil, whisking occasionally, until caramel is smooth and syrupy, about 2 minutes. Remove heat and add baking soda and salt and whisk until smooth. Return to low heat if necessary. Add popcorn and cashews to the pot in handfuls, stirring gently to coat. Discard any unpopped kernels. Spread popcorn mixture evenly in prepared pan.
  4. Bake, stirring often, until corn and nuts are evenly coated and the caramel is no longer sticky, about 40 minutes. Cool completely and serve or store


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Nutrition Facts

Amount Per Serving %DV
Serving Size 23g
Recipe makes 8 servings
Calories 135  
Calories from Fat 94 70%
Total Fat 10.57g 13%
Saturated Fat 4.75g 19%
Trans Fat 1.51g  
Cholesterol 16mg 5%
Sodium 195mg 8%
Potassium 37mg 1%
Total Carbs 8.9g 2%
Dietary Fiber 1.6g 5%
Sugars 0.09g 0%
Protein 1.45g 2%
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