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Nutrition Facts
Serving Size 61 g
(Approx. 15 Servings)
Amount Per Serving
Calories 270 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 250 mg 10%
Total Carbohydrate 35 g 12%
Dietary Fiber 2 g 8%
Sugars 26 g
Protein 3 g
Vitamin A 6% Iron 4%
Vitamin C 0% Calcium 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.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bourbon Glazed Caramel Corn
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
15  People

Ingredients

Recipe makes 15 Servings

1/4 cup(s) bourbon
12 Tbsp butter
15 cup(s) popped popcorn
1 cup(s) roasted peanuts
1 1/2 cup(s) packed dark brown sugar
1/3 cup(s) light corn syrup
1 Tbsp maple syrup
1 Tsp Morton Coarse Kosher Salt
1/2 Tsp baking soda
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Instructions

1
Pour bourbon into a medium sized sauce pan on medium high heat. Using a long lighter, carefully ignite bourbon allowing flame to burn out completely. This will insure that all of the alcohol has burned off.
2
Preheat oven to 250°F and place rack in the middle. Coat a large roasting pan with butter and add popcorn and peanuts in the pan; set aside.
3
Place sugar, butter, corn syrup, maple syrup, and salt in a medium heavy-bottomed saucepan over medium heat and bring to a boil, stirring occasionally with a rubber spatula until sugar has dissolved, about 5 minutes. Continue to boil without stirring for 3 minutes.
4
Remove from heat, add baking soda, and whisk until caramel is light in color, foamy, and has doubled in volume, about 10 seconds.
5
Immediately pour over popcorn and peanuts, mix with a spatula until completely coated.
6
Bake, stirring every 15 minutes with a spatula and scraping up any caramel from bottom of the pan, until popcorn is very crunchy, about 45 minutes to 1 hour total. (To test for doneness, take a few pieces out of oven and let cool 30 seconds. If they’re crunchy, then caramel corn is done.)
7
Transfer caramel corn to a work surface or rimmed baking sheet to cool completely, will crisp as it cools. Place in large Mason jars or cellophane bags with ribbon.

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