10 cups popped popcorn
1/4 cup dried coconut
1/2 cup water
1 cup packed brown sugar
1/2 cup honey
2 tablespoons butter
1 tablespoon cider vinegar
1/2 teaspoon salt
1 cup toasted whole almonds, coarsely chopped
1/2 teaspoon baking soda
Oil very large bowl and a baking sheet. Place popcorn in bowl; sprinkle coconut over it, if desired.
Pour water in heavy, medium saucepan. Add brown sugar, honey, butter, vinegar and salt. Bring to a boil over medium-high heat and cook until mixture reaches 250-degrees on candy thermometer.
Stir in nuts and continue to cook until mixture reaches 265-degrees. Turn off heat; stir in baking soda (mixture will turn opaque and creamy). Immediately pour over popcorn and stir to coat all kernels.
Spread caramel corn on baking sheet. Cool completely. Break into serving pieces. Store airtight.
Clean up tip: Very hot or boiling water will melt away any sticky mess.
Recipe makes 2-1/2-quarts.
Variation: Honey Crunch Popcorn
12 cups hot air-popped popcorn
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar
1/2 cup honey
Preheat oven to 300-degrees. Spray large nonstick sheet with nonstick cooking spray. Combine popcorn and pecans in large bowl; mix lightly. Set aside. Combine brown sugar and honey in small saucepan. Cook over medium heat just until brown sugar is dissolved and mixture comes to a boil, stirring occasionally. Pour over popcorn mixture; toss lightly to coat evenly. Transfer to prepared baking sheet. Bake 30 minutes, stirring after 15 minutes. Spray large sheet of waxed paper with nonstick cooking spray. Transfer popcorn to prepared waxed paper to cool. Store in airtight containers. Recipe makes 12, 1-cup servings.
Nutrition information per serving:
Calories: 133; Total Fat: 3g; Saturated Fat: Less than 1g; Carbohydrates: 26g; Cholesterol: 0mg; Sodium: 4mg; Fiber: 1g; Protein: 1g
Calories from fat: 10 percent
Exchanges: 1 Starch, 1/2 Fat, 1/2 Fruit (2 Carbohydrate Choices)
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