Chewy Caramel Corn Recipe
User Reviews
5
Chewy Caramel Corn Recipe
Description
The preparation involves melting brown sugar, corn syrup, and butter together and cooking the mixture until it reaches 235°F, which yields a chewy caramel consistency. Pouring the hot caramel over freshly popped popcorn and mixing well ensures an even coating. For those preferring a crunchier texture, the caramel can be cooked to a higher temperature of 240-245°F. The recipe uses a large amount of popped popcorn for a sizable batch.
This treat offers a contrast between the light, airy popcorn and the thick, chewy caramel glaze, making it suited for snack time or parties where a textured sweet snack is desired. It can be enjoyed shortly after preparation once the caramel has set slightly.
Ingredients
- 1 cup brown sugar , firmly packed
- ½ cup light corn syrup
- ¼ cup butter unsalted
- ¼ teaspoon kosher salt
- 4 quarts Popcorn 16 cups popped, from ½ cup unpopped kernels
Instructions
- Melt the brown sugar, corn syrup, and butter in a medium saucepan. Stir to mix well. Cook until caramel reaches a temperature of 235°F for a chewy caramel, stirring often. Add the popcorn to a large bowl or spread it on a sheet pan topped with wax paper. Top with the hot caramel and toss to coat, mixing well.
- ** For crunchier caramel corn, cook the caramel to 240-245°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 1023 kcal
% Daily Value*
| Calories | 1023kcal | 51% |
| Carbohydrates | 206g | 69% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 66mg | 3% |
| Potassium | 798mg | 17% |
| Fiber | 34g | 136% |
| Sugar | 24g | 48% |
| Vitamin A | 552IU | 11% |
| Calcium | 30mg | 3% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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