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Caramel Popcorn

Caramel Popcorn

9/18/2015

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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.

 

salted_caramel_popcorn.pdf
File Size: 258 kb
File Type: pdf
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