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Caramel Corn

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1/2 cup 36g Total Servings: 24

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
160
Fat / Lipides
7 g
10%
Saturated / Saturé
5 g
25%
+ Trans / Trans
0g
Cholesterol / Cholestérol
20mg
6%
Sodium / Sodium
130mg
5%
Carbohydrate / Glucides
14g
4%
Fibre / Fibres
1g
4%
Sugars / Sucres
17g
Protein / Protéines
1g

20%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
2%
Calcium / Calcium
2%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
2%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts U.S.
Per 1/2 cup 36g Total Servings: 24

Amount Per Serving
Calories
160
Calories from Fat
63
% Daily Value *
Total Fat
7 g
10%
Saturated Fat
5 g
25%
+ Trans
0g
Cholesterol
20mg
6%
Sodium
130mg
5%
Total Carbohydrates
14g
4%
Fiber
1g
4%
Sugars
17g
Protein
1g

Vitamin A 20% • Vitamin C 0%
Calcium 2% • Iron 2%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

15 mins

Cook time

15 mins

Total time

35 mins

Ingredients

  • 1 cup popcorn kernels (206g)
  • 1 cup butter (205g)
  • 2 cups packed brown sugar (350g)
  • 1/3 cup light corn syrup (112g)
  • 1 tsp baking soda (6g)
  • 1 tsp vanilla extract (3g)




Directions

Pop 1 cup popcorn kernels, remove any kernels and set aside.


In a medium size pot, combine butter, brown sugar and light corn syrup. Bring to a boil over medium heat stirring occasionally. Boil mixture for 4-5 minutes; do not stir during this time. Remove from heat and add vanilla and baking soda, mixture will double in volume during this time. Carefully stir mixture until combined. In a large mixing bowl or roaster pour hot mixture over popped popcorn. Carefully stir with a spoon to evenly coat popcorn. Spread coated popcorn on a baking sheet to cool. Break into bite size pieces. Carmel corn can be stored in an airtight container for 2 weeks. Yields: 12 cups


  





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T5H 3P7 Canada

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