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Super Crunchy Caramel Corn

1 cup brown sugar
1/4 cup light corn syrup
1/2 cup margarine
1/4 tsp salt
1/4 tsp baking soda
1 tsp vanilla extract
3 quarts popped corn
1 cup roasted soynuts

Mix brown sugar, corn syrup, margarine and salt in large microwave safe bowl. Bring to a boil; boil 2 minutes on high. Add baking soda and vanilla extract, stirring well. Pour mixture over popped corn and soynuts in a large microwave-safe cooking bag. Shake well. Fold down top of bag and place in microwave oven. Cook on high for a total of 3 minutes; remove bag at 1 minute intervals and shake well. Pour onto cookie sheet and cool. Store in airtight container.

Yield: 3 quarts. Serving size: 1 cup. Per serving: 244 calories, 10 g fat (2 g sat fat), 5 g protein (3 g soy protein), 34 g carbohydrate, 225 mg sodium, 0 mg cholesterol, 2.5 g dietary fiber.

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