Orange Caramel Corn
Try a twist on the sweet and salty classic caramel corn. With a refreshing hint of orange, it’ll be hard to stop after just one bite.
Yield: 4 L
September 19, 2020
Orange Caramel Corn
Ingredients
- 12 cups popped popcorn
- 1 cup packed dark brown sugar
- 1/2 cup salted butter
- 1/4 cup white corn syrup
- 1/2 tsp salt
- 1/4 tsp cream of tartar
- 1/2 tsp baking soda
- 4 tsp grated orange peel
Directions
- Preheat oven to 250ᵒF. Grease a large roasting pan and line with parchment paper. Place popcorn into prepared pan and set aside.
- Combine sugar, butter, corn syrup, salt and cream of tartar in a large saucepan.
- Bring to a boil over medium heat, stirring constantly until hard ball stage is reached (254ᵒF on a candy thermometer), about 3 – 5 minutes.
- Remove from heat and stir in baking soda.
- Pour over popcorn and toss to coat.
- Bake for 20 minutes, stirring occasionally.
- Remove popcorn from oven and stir in orange peel. Cool completely on a rack and then break into chunks. Store in an airtight container in a cool dry place for up to 3 weeks.
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Nutritional analysis per 1 cup:
142 calories, 6 g fat, 0.9 g protein, 22.4 g carbohydrate, 0.9 g fibre, 165 mg sodium
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Tip: 2/3 cup unpopped popcorn = 12 cups popped popcorn.