Cranberry and White Chocolate Caramel Corn

Gluten Free
Dairy Free
Cranberry and White Chocolate Caramel Corn
80 min.
15
339kcal

Suggestions


Indulge in a delightful treat that perfectly balances sweet and savory with our Cranberry and White Chocolate Caramel Corn! This gluten-free and dairy-free snack is not only a crowd-pleaser but also a fantastic option for those with dietary restrictions. Whether you're hosting a party, enjoying a cozy movie night, or simply craving a delicious snack, this caramel corn is sure to impress.

Imagine the satisfying crunch of freshly popped popcorn coated in a rich, buttery caramel sauce, enhanced by the tartness of sweetened dried cranberries and the creamy sweetness of white chocolate. Each bite offers a delightful contrast of flavors and textures that will keep you coming back for more. With just 80 minutes of preparation time, you can whip up a generous batch that serves 15 people, making it perfect for gatherings or as a special treat for yourself.

Not only is this recipe easy to make, but it also fills your kitchen with an irresistible aroma that will have everyone asking for the recipe. So, gather your ingredients and get ready to create a snack that’s as fun to make as it is to eat. Your taste buds will thank you!

Ingredients

  • 12 cups popped popcorn 
  • cup brown sugar packed
  • 0.5 cup butter 
  • 0.3 cup plus light
  • 0.5 teaspoon salt 
  • 0.5 teaspoon baking soda 
  • cups cranberries dried sweetened
  • 1.5 cups peppermint candies white

Equipment

  • frying pan
  • sauce pan
  • oven
  • aluminum foil

Directions

  1. Heat oven to 200°F. Divide popcorn between 2 ungreased 13x9-inch pans.
  2. In 3-quart heavy saucepan, heat brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes longer, stirring occasionally; remove from heat. Stir in baking soda.
  3. Pour caramel mixture over popcorn; stir until well coated.
  4. Add 1 cup cranberries and 3/4 cup baking chips to each pan; toss until well coated.
  5. Bake 1 hour, stirring every 15 minutes.
  6. Spread on waxed paper or foil to cool. Store in airtight container.

Nutrition Facts

Calories339kcal
Protein2.72%
Fat37.59%
Carbs59.69%

Properties

Glycemic Index
5.69
Glycemic Load
4.53
Inflammation Score
-2
Nutrition Score
2.3960869569817%

Flavonoids

Cyanidin
0.1mg
Delphinidin
0.02mg
Myricetin
0.39mg
Quercetin
0.73mg

Nutrients percent of daily need

Calories:338.52kcal
16.93%
Fat:14.86g
22.86%
Saturated Fat:8.34g
52.11%
Carbohydrates:53.08g
17.69%
Net Carbohydrates:50.95g
18.53%
Sugar:43.84g
48.71%
Cholesterol:0mg
0%
Sodium:209.16mg
9.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.42g
4.84%
Fiber:2.13g
8.53%
Manganese:0.15mg
7.52%
Vitamin A:287.91IU
5.76%
Calcium:52.79mg
5.28%
Vitamin E:0.6mg
4%
Magnesium:14.92mg
3.73%
Phosphorus:35.12mg
3.51%
Iron:0.45mg
2.49%
Zinc:0.32mg
2.11%
Copper:0.04mg
2.01%
Potassium:59.63mg
1.7%
Vitamin B3:0.31mg
1.55%
Vitamin B6:0.03mg
1.33%
Vitamin K:1.33µg
1.27%
Vitamin B5:0.11mg
1.06%
Vitamin B1:0.02mg
1.02%