Five-Spice Caramel Corn

Preparation:  10 min. Cooking: 45 min. Total: 55 min.
Recipe photo
  • 12 Cup popped popcorn
  • 1/2 Cup butter
  • 4 Tbsp honey
  • 1 Cup light brown sugar, packed
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 tsp five-spice powder
Preheat oven to 250 ℉. Place popcorn in large bowl, set aside. Line rimmed cookie sheet with parchment paper.


In medium saucepan, melt butter over medium heat. Stir in honey, brown sugar and salt. Bring mixture to boil, stirring constantly. Reduce heat to low and continue to simmer 5 minutes without stirring.

Remove from heat, stir in baking soda and five-spice powder. Pour mixture over popcorn and quickly mix to coat. Spread coated popcorn onto prepared cookie sheet and bake 40 minutes, stirring every 10 to 15 minutes with spatula.

Cool completely before packaging. Store caramel corn in airtight container at room temperature up to 5 days.
Calories
170 Cal
Fat
8.6 g
Carbs
24 g
Protein
0.9 g
Fiber
1 g
Sugar
19 g
Cholesterol
16 mg
Sodium
230 mg


Nutrients

Fiber     1 g
Fat     8.6 g
Sugar     19 g
Carbs     24 g
Protein     0.9 g
Calories     170 Cal

Fats

Fat, Poly     1.4 g
Fat, Mono     2.3 g
Fat, Sat     4.3 g
Fat, Trans     0 g
Fat, Percent     45 %

Vitamins

Vitamin, K     0.6 mcg     0.5 %
Vitamin, A     190 IU     6.4 %
Vitamin, B12     0 mcg     0.5 %
Niacin     0.2 mg     1 %
Riboflavin     0 mg     1.3 %
Vitamin, C     0.1 mg     0.1 %
Vitamin, D     4.2 IU     0.7 %
Vitamin, B6     0 mg     1.6 %
Vitamin, E     0.2 mg     1.2 %
Panto, Acid     0.1 mg     1.2 %
Choline     1.9 mg     0.4 %
Thiamin     0 mg     1 %

Minerals

Calcium     18 mcg     1.8 %
Phosphorus     25 mg     3.5 %
Magnesium     11 mg     2.7 %
Copper     0 mcg     3.3 %
Fluoride     0.6 mcg     15 %
Zinc     0.3 mg     2.4 %
Cholesterol     16 mg     0.1 %
Sodium     230 mg     15 %
Selenium     1 mcg     1.7 %
Manganese     0.1 mg     2 %
Potassium     45 mg     1 %
Iron     0.4 mg     5 %