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Ingredients35 m servings 115 cals
Original recipe yields 12 servings
- Preheat oven to 250 degrees F. Line a muffin pan with aluminum foil baking cups. Spray cups with non-stick cooking spray.
- Melt caramels, sugar, cream, and water in small saucepan over medium heat until mixture boils, stirring frequently. Cook 5 minutes or until sugar and caramels are completely melted.
- Combine popcorn and nuts in a large mixing bowl. Drizzle caramel over popcorn mixture and toss to evenly coat. Divide caramel popcorn into prepared cups.
- Bake 20 minutes. Let cool completely before removing from baking cups.
Per Serving: 115 calories; 5.6 g fat; 15.1 g carbohydrates; 1.5 g protein; 2 mg cholesterol; 85 mg sodium. Full nutrition
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