Crispy Caramel Corn

Author: Canadian Living

The nuttiness of popcorn adds extra flavour and crunch to these sweet, satisfying snacks.

  • Portion size 20 servings

Ingredients

  • 4 cups popped corn
  • 2 cups rice crisp cereal
  • 3/4 cups packed brown sugar
  • 1/2 cup corn syrup
  • 2 tablespoons butter
  • 2 teaspoons vanilla

Method

Line 13- x 9-inch (3.5 L) cake pan with foil, leaving 1-inch (2.5 cm) overhang; grease foil lightly. Set aside.

In large lightly greased bowl, stir together popped corn and cereal; set aside.

In saucepan over medium-low heat, cook sugar, corn syrup and butter, stirring with wooden spoon, for about 4 minutes or until sugar is dissolved. Increase heat to medium and bring to rolling boil, stirring constantly. Boil, without stirring, for 4 minutes. Remove from heat and stir until bubbles stop; stir in vanilla. Pour over cereal mixture; stir to coat well. Using spatula, immediately press into prepared pan; let cool.

Using foil as handles, remove from pan; transfer to cutting board. Break into twenty 2-inch (5 cm) pieces. (Can be stored in airtight container at room temperature for up to 1 week.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 49 mg
  • Protein 1 g
  • Calories 85.0
  • Total fat 1 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 18 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crispy Caramel Corn

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