Snack

Baked Carmel Corn is for Snack.

Baked Carmel Corn takes 15 minutes to prepare.

Baked Carmel Corn takes 60 minutes to cook.

Baked Carmel Corn makes 48 servings.

The ingredients for Baked Carmel Corn are:

2 17X11 Roasting pans
Popcorn
Peanuts
Butter
Karo Syrup, light or dark
Brown Sugar
Salt
Vanilla
Baking soda

Here is how you make Baked Carmel Corn:

I batch fills 3 1/2 gallon tubs. Serving size depends on the eater.I use 2 disposable 17X11 roasting pans. You will need a candy thermometerEach batch takes 1 1/2 cups of unpopped poping corn. 1. Pop corn in air popper directly into each roasting pan. Divide nuts into each pan. Set aside.2. Preheat oven to 250.3. In 3 qt pan, melt butter. Once it is mostly melted, add the brown sugar, Karo syrup and salt on hi heat.4. Stir until it begins to boil. Keep boiling for about 5 minutes or until the temperature gets to 250-270 degrees on the candy thermometer. 5. Remove from heat and add the vanilla and baking soda. Be very careful adding the vanilla, it will splatter, pour it slowly. Stir, the mixture will get fluffy and light. 6. Pour over the poporn and stir until all the corn is coated. It takes two of us to do this step. Use a wooden spoon.7. Once all the corn is coated, place in the oven.8. It will bake for 1 hour, every 15 minutes, stir and break up the corn. 9. Spread counter top with wax paper. Once the hour is up, empy the corn onto the wax paper. Break up and stir. Once it is completely cool, place into airtight containers. This recipe makes about 3 1/2 gallons (4 if you don't sample too much before packing).This recipe can be halfed, but is not good doubled. Just keep making more batches. Makes great gifts. Number of Servings: 48Recipe submitted by SparkPeople user LTA452353.

The nutritional information for Baked Carmel Corn is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 229.9

• Total Fat: 11.5 g
• Cholesterol: 20.3 mg
• Sodium: 219.4 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 1.7 g
• Protein: 3.0 g