Velma’s Caramel Corn
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A baked caramel popcorn with toasted pecans, coated in a brown sugar and butter caramel and broken into crunchy clusters. Good for snacking, holiday tins and small gifts.
Ingredients
- 1 cup brown sugar
- 1/4 cup white corn syrup
- 1/2 cup butter
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup popcorn kernels popped
- 1 cup toasted chopped pecans
Equipment
- saucepan
- mixing bowl
- baking sheet
- popcorn popper
Directions
- Heat the oven to 250°F.
- Pop the kernels and put them in a large bowl with the toasted pecans.
- In a heavy saucepan, put the brown sugar, corn syrup, butter, cream of tartar, and salt. Melt over medium heat, bring to a boil, and boil for 5 minutes.
- Take it off the heat and quickly stir in the baking soda.
- Pour the caramel over the popcorn and pecans and stir to coat. Spread in a baking pan and bake for 30 minutes, stirring now and then.
- Move to buttered cookie sheets and let cool completely before breaking into clusters.
Notes
Prep 15 minutes, cook 30 minutes. Fully cooled, airtight in a cool, dry place up to about one week.
Nutrition
Serving: 79g | Calories: 378kcal | Carbohydrates: 47g | Protein: 3g | Fat: 22g | Saturated Fat: 8.2g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 258mg | Potassium: 158mg | Fiber: 3.1g | Sugar: 35g | Vitamin A: 387IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; white corn syrup counted as light corn syrup. Brands and portions vary, so use it only as an approximation.