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This is the easiest and tastiest caramel corn ever, I promise!
I’ve had this recipe sitting in my recipe box for years, but I never made it because it calls for margarine and corn syrup. I’ve been tryin’ hard to eliminate corn syrup from our diet so I never made it. Margarine is easy…substitute butter. But I never knew what to do with that corn syrup. After some research and trials I figured it out.
I could not keep the kids away from this. It was so hard to snap a picture to share with y’all. In fact, the entire batch was gone in about an hour. I know! I never even actually “served” it…everyone just kept making their way to the counter and grabbing a bite off the parchment paper.
One little warning, it doesn’t get hard like lots of other caramel corn recipes. It stays soft and delicious. So keep an eye on the kids otherwise you might have some messy hands getting into trouble.
A fun tip, use leftover movie popcorn that does not have butter topping on it. We go to the summer movies for kids and after devouring the first bucket of buttered popcorn, I refilled my tub with plain popcorn as we were leaving. I brought the popcorn home and used it in various fun snacks.
- 8 cups popped popcorn
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 tsp baking soda
- Place popcorn in a large bowl (do not use air popped corn, it is too delicate).
- Place butter, brown sugar, and honey in a medium saucepan. Melt over medium-high heat. Once melted cook for about 3 minutes stirring continuously. Add in baking soda. Cook one more minute.
- Pour sugar sauce over popcorn and stir gently until well combined. Spoon out onto parchment paper and allow to cool. Store in an airtight container.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving:Calories: 170 Total Fat: 8g Saturated Fat: 4g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 15mg Sodium: 149mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 1g
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