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Ingredientes
- 5 Tbsp. vegetable oil
- 2 1/2 c. unpopped popcorn
- 1/4 c. butter
- 1 c. packed light brown sugar
- 1/2 c. light corn syrup
- 2/3 c. sweetened condensed lowfat milk
- 1/2 tsp vanilla extract
Direcciones
- 1. Add in 1 Tbsp. of the oil to a 4 qt saucepan, and heat over high heat. When oil is warm, add in 1/2 c. of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep hot. Repeat till all corn has been popped. Set aside.
- 2. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed lowfat milk; simmer, stirring constantly, till thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
- 3. Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
- Makes 15 popcorn balls (15 servings)
- Some kid-friendly fare from Maggie, TX...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 12 servings | |
| Calories 434 | |
| Calories from Fat 116 | 27% |
| Total Fat 13.13g | 16% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.15g | |
| Cholesterol 16mg | 5% |
| Sodium 66mg | 3% |
| Potassium 224mg | 6% |
| Total Carbs 74.21g | 20% |
| Dietary Fiber 6.3g | 21% |
| Sugars 31.31g | 21% |
| Protein 6.76g | 11% |
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