Crispy Caramel Corn
The nuttiness of popcorn adds extra flavour and crunch to these sweet, satisfying snacks.
Servings: 20
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 85 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 18 g |
| fibre | trace |
| chol | 3 mg |
| sodium | 49 mg |
| % RDI: | - |
| calcium | 1% |
| iron; 1% vit A | 7% |
| folate | 1% |
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4 cups (1L) popped corn
2 cups (500 mL) rice crisp cereal
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) corn syrup
2 tbsp (25 mL) butter
2 tsp (10 mL) vanilla
Preparation:
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.)
Additional Information
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Tips:
Since the mixture cools and hardens quickly, it's a good idea to have someone help stir in the syrup and press it into the pan.You need 3 tbsp (50 mL) kernels to yield 4 cups (1L) popped corn.
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