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Ingredients
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5 tablespoons vegetable oil, divided
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2 ½ cups unpopped popcorn
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1 cup packed light brown sugar
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½ cup light corn syrup
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�� cup butter
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⅔ cup sweetened condensed milk
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½ teaspoon vanilla extract
Directions
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Pour 1 tablespoon of oil into a 4-quart saucepan; heat over high heat. Add 1/2 cup of popping corn; keep pan moving constantly until corn stops popping, about 3 to 5 minutes. Remove pan from heat and transfer popped corn into a dish; set aside and keep warm. Repeat until all corn has been popped.
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Stir sugar, condensed milk, corn syrup, and butter together in a medium saucepan over medium heat; bring to a boil and simmer until it reaches 240 degrees F (115 degrees C) on a candy thermometer. Stir in vanilla.
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Pour caramel over popped corn and stir to coat.
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Lightly grease your hands and shape popcorn mixture into 15 balls; let cool completely.
Nutrition Facts (per serving)
197 | Calories |
9g | Fat |
29g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings Per Recipe 15 | |
Calories 197 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 3g | 16% |
Cholesterol 13mg | 4% |
Sodium 62mg | 3% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 0g | 0% |
Total Sugars 28g | |
Protein 1g | 2% |
Vitamin C 0mg | 0% |
Calcium 52mg | 4% |
Iron 0mg | 1% |
Potassium 71mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.