Recipe courtesy of Mary Berg
Honey Caramel Corn
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 15 min
- Yield: about 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 256
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 12 mg
- Sodium
- 126 mg
Have your own at-home concession stand with this sweet and salty Honey Caramel Corn.
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 15 min
- Yield: about 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 256
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 12 mg
- Sodium
- 126 mg
Ingredients
Directions
Special equipment:
an air popper (optional)- Preheat your oven to 250 degrees F and spray a large roasting pan with nonstick cooking spray.
- Using an air popper or the stovetop method, pop the corn. For the stovetop method, heat the oil in a stock pot over medium heat. Add in the popcorn kernels, cover the pot with a lid and cook, shaking the pot constantly, until the popping slows.
- Transfer the popcorn into a large bowl or roasting pan and toss in the almonds and cereal. Set aside.
- Combine the honey, butter and salt in a small pot. Bring to a low boil over medium heat and cook for 7 minutes. Remove from the heat and stir in the almond extract.
- Pour the honey mixture over the popcorn and toss well to combine and evenly coat.
- Season with flaky sea salt and bake, stirring occasionally, until crisp, 40 to 45 minutes.
- This popcorn is best eaten fresh!
