Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
279
Calories
3g
Protein
18g
Fat
30g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 quarts popped corn
- 1 cup brown sugar, firmly packed
- ½ cup butter
- ¼ cup corn syrup
- ½ teaspoon salt
- ⅛ teaspoon cream of tartar
Directions
1
Heat oven to 200°F.
2
Cook all except popped corn over medium heat to 260°F or hard ball stage.
3
Boil slowly.
4
Pour over popped corn.
5
Bake for 1 hour, stirring 3 times during baking.
6
Category:Cathy's Recipes
7
Category:Snack Recipes
8
Category:Popcorn Recipes
9
Category:Corn syrup Recipes
10
Category:Brown sugar Recipes
Recipe sourced from
fandom