Serves: 6
Total Calories: 286
Melt butter in large saucepan stir in sugar, agave and salt. Cook and stir until mixture comes to a boil. Reduce heat to medium boil without stirring about three minutes to 265°F. Remove from heat stir in orange peel and soda. Place popcorn in large oven-safe bowl slowly pour syrup over popcorn while stirring. Turn onto greased 15-1/4x10-1/4x1/4-inch baking pan. Bake at 250°F for 45 minutes stir every 15 minutes. Cool. Break into serving-sized pieces. Store in airtight container. Makes three quarts (six servings of two cups each).
This Agave Caramel Corn recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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