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Ingredients
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2 tablespoons vegetable oil
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½ cup unpopped popcorn
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2 cups dark brown sugar
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1 cup butter
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½ cup white corn syrup
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1 teaspoon salt
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½ teaspoon vanilla extract
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½ teaspoon baking soda
Directions
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Preheat oven to 250 degrees F (120 degrees C).
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Heat oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.
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Combine brown sugar, butter, corn syrup, and salt in a 2-quart saucepan. Bring to a boil, stirring constantly. Let boil for 5 minutes more without stirring. Remove from heat and stir in vanilla extract and baking soda. Stir well. Pour over the popcorn; mix until evenly coated. Transfer to a shallow oven-safe pan.
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Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
Cook's Note:
Your popped corn should measure about 6 quarts.
Nutrition Facts (per serving)
439 | Calories |
22g | Fat |
63g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 439 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 12g | 61% |
Cholesterol 49mg | 16% |
Sodium 449mg | 20% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 2g | 5% |
Total Sugars 47g | |
Protein 2g | 3% |
Calcium 45mg | 3% |
Iron 1mg | 3% |
Potassium 94mg | 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.