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    You are in: Home / Recipes / Grandma Paul's Caramel Corn Recipe
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    Grandma Paul's Caramel Corn

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    dojemi's Note:

    Straight from the kitchen of Paula Deen.

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    Units: US | Metric


    1. 1
      Preheat oven to 200 degrees F.
    2. 2
      Over medium heat, combine first 4 ingredients and boil for 5 minutes.
    3. 3
      Remove from heat; stir in baking soda.
    4. 4
      Stir well.
    5. 5
      Pour over the popped corn.
    6. 6
      Stir to coat well.
    7. 7
      Bake in large roaster or pan for 1 hour, stirring every 15 minutes.
    8. 8
      Spread on waxed paper to dry.

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    Ratings & Reviews:

    • on January 05, 2012


      This stuff is addictive! I was making it so much that I've thrown out the recipe twice, so I wouldn't blow my diet! It tastes delicious fresh from the bowl. I don't bother baking it because I love the chewy, gooey consistency. Definitely worth trying!!

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    • on December 28, 2006


      We tried this recipe for the first time, this past Halloween. All I can say is that autumn will never be the same with out it. We enjoyed the sticky caramel corn with steaming hot mugs of apple cider, while sitting out on the patio watching the last of the colorful leaves dance in the wind… as they were carried into our neighbor's yard. I am convinced there is no better combination. ;-)

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    • on March 16, 2006


      This is wonderful, I have made it many times, got the recipe from food network. I love Paula. Sometimes, I add vanilla in the the baking soda and it tastes wonderful.Thank you for posting this great recipe.

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    Nutritional Facts for Grandma Paul's Caramel Corn

    Serving Size: 1 (150 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 729.2
    Calories from Fat 379
    Total Fat 42.2 g
    Saturated Fat 17.5 g
    Cholesterol 61.0 mg
    Sodium 1144.7 mg
    Total Carbohydrate 90.1 g
    Dietary Fiber 3.5 g
    Sugars 59.2 g
    Protein 3.5 g

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