Serves: 8
Total Calories: 389
1. Heat oven to 200°. Divide popped corn between 2 ungreased rectangular pans, 13 x 9 x 2 inches.
2. Heat brown sugar, margarine, corn syrup and salt, stirring occasionally, in saucepan until bubbly around edge. Cook over medium heat 5 minutes remove from heat.
3. Stir in baking soda until foamy. Pour over popped corn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes.
1 CUP SERVING: Calories 155 (Calories from Fat 55) Fat 6g (Saturated 4g) Cholesterol 15mg Sodium 170mg Carbohydrates 25g (Dietary Fiber 1g) Protein 1g.
This Caramel Corn recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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