Kettle corn | Living the Country Life
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Kettle corn

This sweet and salty popcorn snack is easy to make at home, and it can be stored for up to a week.

Number of Servings: 16 | Serving Size: 1 cup
Prep: 20 min | Bake: 30 min at 300°

16 cups popped popcorn (about 2/3 cup unpopped)
1/4 cup light-color corn syrup
1/4 cup butter
 Salt

1. Preheat oven to 300°F. Place popcorn in a large roasting pan. In a small saucepan heat and stir corn syrup and butter over medium heat until butter is melted. Pour butter mixture over popcorn; toss gently to coat. Sprinkle lightly with salt; toss gently to coat.

2. Bake for 30 minutes, stirring every 10 minutes. Cool mixture in pan. Break up any clusters before serving. Store in an airtight container at room temperature for up to 1 week.

Nutrition Facts (per serving): 64 cal., 3 g fat (2 g sat. fat), 8 mg chol., 59 mg sodium, 8 g carb., 1 g fiber, 1 g sugar, 1 g pro.

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