Free of eggs, sesame, peanuts, tree nuts, shellfish, soy, wheat
8 cups of popped popcorn
½ cup salted butter
½ cup light brown sugar
2 ½ TBSP light corn syrup
½ tsp salt
Preheat the oven to 300F.
Line a large baking sheet with parchment paper or a silicon mat.
In a small saucepan, melt the butter, brown sugar, corn syrup and ½ teaspoon of salt over medium heat. Bring to a boil. Boil for four minutes without stirring. Pour the caramel mixture over the popcorn and stir to coat evenly. Pour the popcorn into a lined pan. Bake for 30 minutes, stirring every 10 minutes.
Allow the popcorn to cool on a parchment lined counter.
Servings: 8 ($0.64/serving)
*This recipe is free of the above listed allergens if the ingredients chosen are free of the allergens. For example, a pasta dish is only free of eggs and wheat if the pasta used is egg and wheat free. Please see allergen shopping lists for recommended products.
8 cups of popped popcorn
½ cup salted butter
½ cup light brown sugar
2 ½ TBSP light corn syrup
½ tsp salt
Preheat the oven to 300F.
Line a large baking sheet with parchment paper or a silicon mat.
In a small saucepan, melt the butter, brown sugar, corn syrup and ½ teaspoon of salt over medium heat. Bring to a boil. Boil for four minutes without stirring. Pour the caramel mixture over the popcorn and stir to coat evenly. Pour the popcorn into a lined pan. Bake for 30 minutes, stirring every 10 minutes.
Allow the popcorn to cool on a parchment lined counter.
Servings: 8 ($0.64/serving)
*This recipe is free of the above listed allergens if the ingredients chosen are free of the allergens. For example, a pasta dish is only free of eggs and wheat if the pasta used is egg and wheat free. Please see allergen shopping lists for recommended products.
| salted_caramel_popcorn.pdf |
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