Caramel Corn Food

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CARAMEL CORN



Caramel Corn image

Provided by Food Network

Categories     dessert

Time 30m

Yield about 4 cups

Number Of Ingredients 6

2 cups sugar
2/3 cup water
1 tablespoon butter
4 cups Popped Corn, recipe follows
1/2 cup toasted pecans
1/2 cup toasted cashews

Steps:

  • Place sugar in a saucepan. Pour water around the sides of the pan. Make an X with your finger across the sugar. Cook over medium-high heat, swirling the pan, until the mixture turns a caramel color. Remove from the heat, add the butter carefully as it will bubble up, add popped corn, and toasted nuts. Pour onto a silicone baking mat or foil lined cookie sheet. Break into clusters while still warm.
  • To make popcorn on the stove: put 2 to 3 tablespoons oil in a large pot with high sides, and add 1 kernel of corn. Heat oil over medium-high heat until the kernel pops. Add 1/3 cup corn kernels and shake pan continuously until all the kernels are popped.

CLASSIC CARAMEL CORN



Classic Caramel Corn image

Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.

Provided by Karo Corn Syrup

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h

Yield 8

Number Of Ingredients 8

Mazola Pure® Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
½ cup Karo® Light OR Dark Corn Syrup
½ cup butter OR margarine
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract

Steps:

  • Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
  • Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
  • Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
  • Pour syrup over warm popcorn, stirring to coat evenly.
  • Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
  • Cool; break apart. Store in tightly covered container.

Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g

EASY HOMEMADE CARAMEL CORN



Easy Homemade Caramel Corn image

The ultimate Easy, Homemade Caramel Corn recipe. Easy to make, stays crispy andcrunchy for weeks, and you won't believe how addictive it is! Perfect forparties, snacking, movie night, and gifting.

Provided by Kelly

Categories     Dessert     Snack

Time 1h

Number Of Ingredients 9

3 tablespoons oil
1/2 cup popcorn kernels (freshly popped (about 13 cups of popped popcorn) (NOTE 1))
1/4 cup (1/2 stick, 2oz, 57g) butter
1 1/4 cups (9.4oz, 266g) packed light brown sugar
1/4 cup (2.75oz, 78g) light corn syrup
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon baking soda
Large baking pan ((NOTE 2))

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat oil in a large pot over medium heat. To know when the pan is hot enough, add 3-4 kernels of popcorn. When they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan.
  • Shake the pan or stir kernels so that they are evenly spread out in pan.
  • Cover with a lid, leaving a small opening for steam to escape. Once the popcorn starts popping vigorously, shake the pot gently once.
  • Remove from heat when the popping stops. You should be able to count to 3 between pops.
  • Put the freshly popped popcorn into the baking pan. Be sure there are no unpopped kernels. (NOTE 3)
  • Place in oven to stay warm while making the caramel.
  • Combine the butter, corn syrup, and brown sugar in a pan and heat over low heat until the butter is dissolved.
  • After the mixture is melted, turn the heat to medium and let simmer for 3-4 minutes until it reaches 255° F.
  • Turn off the heat and stir in the salt and vanilla.
  • Stir in the baking soda until it is well combined.
  • Drizzle on top of the popcorn immediately and stir gently, trying to coat as much of the popcorn as possible.
  • Bake for 45 minutes, stirring the popcorn every 15 minutes.
  • Gently break apart large clusters, if desired.
  • Store in an air tight container for 2-3 weeks.

CARAMEL CORN



Caramel Corn image

Provided by Food Network Kitchen

Time 30m

Yield 10 cups of caramel corn

Number Of Ingredients 6

1/2 cup honey
4 tablespoons unsalted butter
1 tablespoon molasses
1 teaspoon pure vanilla extract
1/2 teaspoon salt
10 cups popped popcorn

Steps:

  • Preheat the oven to 300°. Combine the honey, butter, molasses, vanilla and salt in a small saucepan. Bring to a boil over medium-high heat; boil, stirring, until the butter melts, about 2 minutes.
  • Pour the caramel over the popcorn in a large bowl; toss well. Spread the popcorn evenly on a rimmed baking sheet.
  • Bake, checking often, until the popcorn is crisp, 10 to 15 minutes. Transfer the pan to a rack to cool completely.

NUTTY CARAMEL CORN



Nutty Caramel Corn image

Provided by Valerie Bertinelli

Categories     dessert

Time 40m

Yield about 10 cups

Number Of Ingredients 9

Nonstick cooking spray
3 tablespoons coconut or vegetable oil
Slightly rounded 1/2 cup popcorn kernels
3/4 cup light brown sugar
1/4 cup light corn syrup
6 tablespoons unsalted butter
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup roasted, salted mixed nuts

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray.
  • Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat.
  • Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda.
  • Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet.
  • Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving.

ALMOST-FAMOUS CARAMEL CORN



Almost-Famous Caramel Corn image

Baseball and Cracker Jack (yes, it's Jack, not Jacks!) go way back: The caramel popcorn and peanut mix, introduced in 1893, hit the big time in the early 1900s when "Take Me Out to the Ball Game" became baseball's unofficial anthem. Today, baseball fans still sing the song (chanting "buy me some peanuts and Cracker Jack") during the seventh inning stretch, and the snack is still sold at stadiums around the country. Frito-Lay keeps the original recipe a secret, but Food Network Kitchens created this great copy.

Provided by Food Network Kitchen

Time 35m

Yield About 8 cups

Number Of Ingredients 8

2 tablespoons vegetable oil, plus more for the baking sheet
1/3 cup popcorn kernels (preferably mushroom kernels)
1 cup sugar
3 tablespoons dark corn syrup
2 tablespoons molasses
2 teaspoons roasted peanut oil
Kosher salt
1/2 cup raw peanuts

Steps:

  • Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet.
  • Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.

SOFT CARAMEL CORN



Soft Caramel Corn image

Soft, yummy caramel corn that will disappear before your eyes! Great for the holidays, parties, or gifts. I promise, this easy recipe won't let you down!

Provided by Aubry Canales

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 30m

Yield 40

Number Of Ingredients 5

3 (3.5 ounce) packages microwave popcorn, popped
2 ¼ cups packed brown sugar
1 cup corn syrup
1 cup butter
1 (5 ounce) can sweetened condensed milk

Steps:

  • Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.
  • In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
  • Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 24.6 g, Cholesterol 13.4 mg, Fat 7 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 111.4 mg, Sugar 16.2 g

CARAMEL CORN I



Caramel Corn I image

This caramel corn is great for Monday night football. The assortment of nuts makes it deluxe caramel corn. It takes a bit of time, but is more than worth it.

Provided by Terri McCarrell

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Yield 25

Number Of Ingredients 11

5 tablespoons vegetable oil
2 ½ cups unpopped popcorn
1 cup butter
2 cups packed brown sugar
½ cup light corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanuts
1 cup chopped pecans
1 cup almonds

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
  • Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
  • Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
  • Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 40.1 g, Cholesterol 19.5 mg, Fat 20 g, Fiber 4.5 g, Protein 5.5 g, SaturatedFat 6 g, Sodium 180.5 mg, Sugar 19.8 g

THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE



The Easiest and Best Caramel Corn I've Ever Made image

Oh LORD, have mercy! LOL! This stuff is the kind-of snack you sit down in front of the tv with and you look down and it's all gone! The best part about this recipe is (other than the end product) the fact no candy thermometer is necessary.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 1h10m

Yield 1 1/2 gallon bag

Number Of Ingredients 7

2/3 cup unpopped popcorn
2 tablespoons oil (for popping)
1 cup butter
2 cups brown sugar
1 teaspoon salt
1/2 cup corn syrup
1 teaspoon baking soda

Steps:

  • Preheat the oven to 200°.
  • Spray your largest cookie sheets.
  • Pop the popcorn in the oil and set aside. I do this in two batches. Place in a very large bowl. (Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
  • Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup. Bring to a rolling boil.
  • When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon. (I used a plastic spatula and ended up sacrificing it)
  • Remove from the heat and add the soda. Pour caramel directly on the popcorn and stir to coat completely.
  • Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes. Allow to cool and break into pieces. Store in zip-top bags.

Nutrition Facts : Calories 2664.2, Fat 141, SaturatedFat 80.1, Cholesterol 325.4, Sodium 3554.4, Carbohydrate 369.1, Fiber 0.5, Sugar 311.9, Protein 2.1

CARAMEL CORN



Caramel Corn image

A sweet crunchier version of an all-time favorite snack that's perfect for picnics, family movie nights or gifting.

Provided by By Betty Crocker Kitchens

Categories     Gifts & Decor

Time 1h25m

Yield 6

Number Of Ingredients 8

6 cups popped popcorn
1/2 cup toasted slivered almonds, if desired
3/4 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons water
2 tablespoons light corn syrup
1/8 teaspoon salt
1/4 teaspoon baking soda

Steps:

  • Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
  • In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
  • Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
  • Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cup, Sodium 530 mg, Sugar 30 g

CARAMEL CORN



Caramel Corn image

This is always a huge success, no matter when I serve it. Kids and adults alike love it. Very addictive!

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 8

2 (3 1/2 ounce) bags microwave popcorn, popped (I use light butter flavored)
1/2 cup butter
1 cup packed dark brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla
1 -2 cup nuts (optional)

Steps:

  • Preheat oven to 250°F Spray large baking sheet or roasting pan with cooking oil spray and set aside.
  • In a large sauce pan, melt butter over low heat. Add next 3 ingredients and bring to a boil, stirring constantly. Cover, reduce heat and gently boil without stirring for 4-5 minutes.
  • Remove from heat and carefully add soda and vanilla (it will froth and foam). Mix real well.
  • Remove unpopped kernels from popcorn (see tip below). Spread popcorn (& nuts if using) out on pan. Pour caramel mixture over popcorn and mix well. Don't worry if every kernel isn't coated. It will get better distributed when you stir it while it is baking.
  • Bake 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in tightly sealed container.
  • Tip: the easiest way to get the kernels out is to put all the popcorn in a large bowl. Shake it slightly so the kernels settle to the bottom of the bowl, then transfer the popcorn, handful by handful to the roasting pan, leaving the kernels behind.

CLASSIC CARAMEL CORN



Classic Caramel Corn image

This recipe I really liked, but I found it a little sweet for my taste. However, I liked how much corn it covered. Reminded me a little of popcorn balls.

Provided by AmyZoe

Categories     Dessert

Time 1h

Yield 16 cups, 16 serving(s)

Number Of Ingredients 8

cooking spray, to taste (I used my butter wrapper insides instead)
4 quarts popped popcorn
1 cup brown sugar
1/2 cup light corn syrup or 1/2 cup dark corn syrup
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract

Steps:

  • Spray large shallow roasting pan with cooking spray. I used my butter wrappers instead of spraying. Add popcorn and place in preheated 250 degree oven while preparing caramel.
  • Mix brown sugar, corn syrup, salt, butter, and salt in a 2-quart saucepan. I skipped the salt because I was using salted popcorn, but your personal preference here. Stirring constantly, bring to a boil over medium heat.
  • Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla and mix well.
  • Pour syrup over warm popcorn and stir evenly to coat.
  • Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. (I skipped the cooking spray here too).
  • Cool and break apart. Store in tightly covered container. (I think the purpose of the tightly covered container is so you can't open and eat it as quickly).

Nutrition Facts : Calories 165, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.2, Sodium 173.8, Carbohydrate 27.9, Fiber 1.2, Sugar 16.3, Protein 1.1

CARAMEL CORN



Caramel Corn image

Provided by Sandra Lee

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 packages microwave popcorn (not butter flavored)
4 tablespoons butter
3 tablespoons water
3/4 cup sugar
1 1/2 teaspoons ground cinnamon

Steps:

  • Prepare popcorn in microwave according to package directions. Pour popcorn into 1 or 2 large bowls. (You will need plenty of room to toss with hot sugar mixture.)
  • Meanwhile, in a small saucepan over medium heat, melt butter. Add water, sugar and cinnamon, increase the heat, and bring to a boil. Boil for 3 to 4 minutes. Remove from heat. Be careful; the sugar mixture is extremely hot! Pour half of mixture over the popcorn. Carefully stir or toss to combine. Add remaining sugar mixture and combine. Serve.

SUPER FAST, DELICIOUS, EASY, AND OOEY GOOEY CARAMEL CORN



Super Fast, Delicious, Easy, and Ooey Gooey Caramel Corn image

This caramel corn whips up really fast and is the perfect consistency and taste. I received it from some good friends of my parents. It always goes over well when a bunch of friends or family get together. Even though its easy, my husband requests it often. We like light corn syrup, but if you prefer a stronger flavor, use dark.

Provided by Delish

Categories     Dessert

Time 5m

Yield 12 cups, 10-12 serving(s)

Number Of Ingredients 4

1/2 cup butter
1 cup brown sugar
1/2 cup corn syrup
12 cups popped popcorn, old maids removed

Steps:

  • In a saucepan, bring to a boil butter, brown sugar, and corn syrup.
  • Place popped popcorn in large bowl and drizzle caramel mixture gradually over popcorn, while tossing and stirring to coat evenly.
  • Make sure to scrape the bottom as the mixture settles.
  • We love to serve it warm in all its ooey gooey goodness! Once you start, you can't stop.

CRUNCHY CARAMEL CORN



Crunchy Caramel Corn image

Skip the movie theater and still indulge your kids' popcorn cravings -- this extra-crunchy version (with some sweetness) will make them applaud right at home.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

4 tablespoons butter, plus more for baking sheet
10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn
1 cup cashews, coarsely chopped (optional)
1/2 cup packed light-brown sugar
Coarse salt

Steps:

  • Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
  • In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
  • Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.

CARAMEL CORN



Caramel Corn image

For years I've taken this snack to our church retreat in two containers-one for each night-so it doesn't all disappear the first night. Other church members tell us that if we can't attend, we should just send the caramel corn. -Nancy Breen, Canastota, New York

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 12 quarts.

Number Of Ingredients 6

12 quarts plain popped popcorn
1 pound peanuts
2 cups butter, cubed
2 pounds brown sugar
1/2 cup dark corn syrup
1/2 cup molasses

Steps:

  • Preheat oven to 250°. Place popcorn in 2 large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes. , Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes., Remove from oven and break apart while warm. Cool completely. Store in airtight containers.

Nutrition Facts : Calories 267 calories, Fat 15g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 189mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

CARAMEL CORN II



Caramel Corn II image

We always made this for Christmas. This could be made into 20 popcorn balls if desired.

Provided by Juanita Peek

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Yield 10

Number Of Ingredients 9

1 cup unpopped popcorn
2 tablespoons vegetable oil
1 cup white sugar
1 pinch salt
2 tablespoons butter
½ cup dark corn syrup
½ cup water
½ tablespoon distilled white vinegar
½ teaspoon baking soda

Steps:

  • Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
  • In a 3 quart saucepan, combine sugar, salt, butter, dark corn syrup, and water. Stir until sugar dissolves. Stir in vinegar. Boil sugar mixture to hard ball stage, 248 degrees F (118 degrees C). Remove caramel from heat. Stir in soda. Beat to thoroughly dissolve the soda.
  • Pour hot caramel over popcorn, and quickly stir into popcorn; work quickly for the caramel sets up fast. Spread out on wax paper to cool. Store in a tightly covered container.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 47.5 g, Cholesterol 6.1 mg, Fat 6 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 121.2 mg, Sugar 24.6 g

BEST SELLER CARAMEL CORN



Best Seller Caramel Corn image

When I used to regularly do Christmas craft shows, I always sold this packaged up in Christmas tins; it was a big seller for me. My SIL always hoped it wouldn't sell well, though, so she could eat what didn't sell! Based on a Bonnie Stern recipe.

Provided by Lennie

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup corn syrup
1/2 teaspoon baking soda
1 tablespoon vanilla
8 cups popped popcorn (1/3 cup unpopped)

Steps:

  • When I make this recipe, it's the only time I haul out my hot-air popcorn popper; use 1/3 cup popcorn to achieve the 8 cups of popped corn.
  • Preheat oven to 275F; have ready a jelly roll pan.
  • Place popped corn in a very large bowl.
  • In a large, heavy saucepan over high heat, combine the sugar, butter and corn syrup and bring to a boil; let boil for two minutes, stirring continuously.
  • Remove from heat.
  • Note that it is IMPORTANT to use a large saucepan, as this mixture will bubble up.
  • Add baking soda and vanilla to sugar mixture and combine well.
  • Pour this mixture over popped corn and combine, then spread mixture out onto jelly roll pan.
  • Bake in preheated oven for 40 minutes, stirring well every 10 minutes.
  • Let cool before eating.

OVEN CARAMEL CORN



Oven Caramel Corn image

This is my mom's caramel corn recipe. This caramel corn melts in your month. Our family enjoys it every Christmas, but it never lasts long!

Provided by Rmprivatt

Categories     Appetizers and Snacks

Time 1h20m

Yield 16

Number Of Ingredients 6

4 quarts popped popcorn
1 cup light brown sugar
½ cup butter
¼ cup light corn syrup
½ teaspoon salt
½ teaspoon baking soda

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Pour popcorn into a very large bowl.
  • Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-low heat. Cook, stirring continuously, until mixture begins to bubble, but not boil, about 10 minutes. Remove from heat; stir in baking soda carefully. Pour over popcorn; mix until evenly coated.
  • Spread coated popcorn on 2 jelly roll pans.
  • Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 22.4 g, Cholesterol 15.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 4.4 g, Sodium 275.5 mg, Sugar 14.8 g

CARAMEL CORN



Caramel Corn image

Homemade Caramel Corn has never been easier! It's an incredibly addictive snack that is sweet, crunchy, and so easy to make!

Provided by Janelle

Time 1h

Number Of Ingredients 7

3 bags Pop Secret homestyle butter microwave popcorn
1 cup butter
2 cups brown sugar
1/2 cup Karo light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda

Steps:

  • Pop popcorn according to package directions.
  • Have two bowls ready.
  • Pour popcorn in one bowl.
  • Gently Shake the bowl to get the seeds to the bottom of the bowl.
  • Remove popcorn slowly into the second bowl leaving seeds in the 1st bowl.
  • Toss seeds. Repeat with the second and third bag.
  • Prepare 2 baking sheets with a baking mat or parchment paper.
  • Preheat oven to 250*F
  • In a pot, add butter and cook over medium heat until melted.
  • Add brown sugar, corn syrup and salt.
  • Bring to a boil and cook for an additional 4 minutes, stirring regularly so caramel doesn't burn on the bottom of the pan.
  • After 4 minutes, turn off the heat and remove the pan from heat.
  • Add vanilla extract and be prepared for the mixture to spit at you. Stir to incorporate.
  • Add baking soda and stir. Mixture will become fluffy and increase in volume.
  • Pour caramel mixture over your prepared popcorn.
  • Stir well, careful not to touch the caramel mixture to your skin or it will burn you.
  • Spread caramel corn on baking sheets, dividing mixture between the two sheets.
  • Evenly space the racks in your oven so you can get both in there at the same time, one on top and one on bottom.
  • Bake for 15 minutes.
  • Remove caramel corn, and stir. Place back in oven on the opposite oven shelf.
  • Repeat 15 minute baking and stirring intervals until caramel corn has been baked 2 times total.
  • Remove from the oven, stir and let cool.
  • I like to stir again after caramel corn has been out of the oven for 5 minutes to prevent clumping.
  • Serve once cool.

Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 509 milligrams sodium, Sugar 41 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

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Step 1: Pop your corn. Taste of Home. Caramel corn starts with popped corn, of course! If using microwave popcorn, leave those unpopped kernels in the bottom of the bag. (This will help with Step 2.) You can also pop …
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HOMEMADE CARAMEL CORN {SOFT, SWEET, & SALTY} - SPEND WITH …
Preheat oven to 250°F. Melt butter, brown sugar, corn syrup and salt in a saucepan over medium heat. Bring to a boil and let simmer 5 minutes without stirring. Remove from heat and stir in vanilla and baking soda. Pour over popped corn …
From spendwithpennies.com


GRANDMA PAUL'S CARAMEL CORN | PAULA DEEN
Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan at 200 °F for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry. Yields about 8 …
From pauladeen.com


SUPER EASY CARAMEL CORN RECIPE - I WASH YOU DRY
Instructions. Prepare popcorn and place in large mixing bowl, spray baking sheet with cooking spray and set aside. In a heavy bottomed pot over medium heat combine butter, corn syrup, and light brown sugar. Mix well and bring to boil, THEN add the sweetened condensed milk, stirring constantly using a wooden spoon.
From iwashyoudry.com


CRUNCHY CARAMEL CORN ( A CLASSIC!) / THE GRATEFUL GIRL COOKS!
Bake at 200°F for 90 minutes (1½ hours), stirring every 20 minutes, to keep pieces moved around and broken up (for even heat distribution). Once done, remove from oven; let caramel corn cool completely. Break up any large pieces before serving. Store in airtight container to keep it …
From thegratefulgirlcooks.com


THE BEST CHEWY CARAMEL CORN | FOODIECRUSH.COM
Instructions. Melt the brown sugar, corn syrup and butter in a medium saucepan. Stir to mix well. Cook until caramel reaches a temperature of 225 degrees F for a chewy caramel, stirring often. Add the popcorn to a large bowl or spread it …
From foodiecrush.com


COURTSIDE CARAMEL CORN | READER'S DIGEST CANADA
Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well.
From readersdigest.ca


BEST CC'S CARAMEL CORN RECIPES | FOOD NETWORK CANADA
Add cream, carefully as the caramel will bubble up and whisk until smooth. Remove from heat and let cool. Put the popcorn into a large bowl, drizzle with the caramel and toss to evenly coat. Season with sea salt. Makes about 8 cups of caramel corn.
From foodnetwork.ca


GRANDMA'S CARAMEL CORN - SALLY'S BAKING ADDICTION
Preheat the oven to 200°F (93°C). Spread the popcorn out onto 2 large baking sheets. Set aside. Combine the sugar, corn syrup, butter, cream of tartar, and salt in a medium saucepan over medium heat. Stir constantly as the butter melts and mixture comes to a boil. Boil, without stirring, for 4-5 minutes.
From sallysbakingaddiction.com


CARAMEL CORN {SWEET & CRUNCHY} - TWO PEAS & THEIR POD
Warm popcorn will make it easier to coat the popcorn In caramel. In a medium saucepan, melt the butter over medium heat. Add the sugar, corn syrup, and salt; and stir until smooth. Bring the mixture to a boil, stirring constantly. Once the mixture is boiling, let it boil for 4 minutes without stirring.
From twopeasandtheirpod.com


CARAMEL CORN RECIPE {4TH OF JULY} - BELLY FULL
Instructions. First, make some stovetop popcorn (or store-bought is fine.) Divide 14 cups of the popcorn evenly among two large bowls. Set the other 3 cups aside. Preheat oven to 250 degrees F. Spray 2, 9×13 pans with cooking spray. In a medium pot, melt together the butter, brown sugar, and corn syrup.
From bellyfull.net


HOMEMADE CARAMEL CORN, BEST CARAMEL CORN RECIPE - JENNY CAN …
Ingredients: 8 cups fresh popped popcorn (1/3 cup popping corn) 3/4 cup any nuts (almonds/walnuts/pecans/dry roasted peanuts) 5 Tablespoons unsalted butter
From jennycancook.com


BEST CARAMEL CORN RECIPES | FOOD NETWORK CANADA
CARAMEL COATING: In small saucepan, combine sugar, butter, corn syrup and salt over high heat; bring to boil. Let cool, stirring, for 2 minutes. Remove from heat. Stir in baking soda and vanilla. Step 2. In large mixing bowl, toss coating with popcorn to coat. Transfer to large baking sheet; arrange popcorn in single layer.
From foodnetwork.ca


MAKING CARAMEL CORN IS EASIER THAN IT HAS ANY RIGHT TO BE
Let the caramel boil without stirring until thick and fragrant, about 3 minutes. Now take the pot off the heat and whisk in 1 tsp. Diamond …
From bonappetit.com


BEST EVER CARAMEL CORN - CREME DE LA CRUMB
Continue to stir for 3-4 minutes, remove from heat and stir in vanilla then immediately stir in baking soda (be careful, mixture will bubble up!). Pour caramel over popcorn and stir with a rubber spatula until well-coated. Place baking sheets in the preheated oven and cook for 15-60 minutes, stirring every 15 minutes.
From lecremedelacrumb.com


CAROL'S CARAMEL CORN - KING ARTHUR BAKING
In a 3-quart saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally until the sugar dissolves. Boil the syrup, stirring occasionally, for 5 minutes until it reaches 250° to 255°F on a digital or candy thermometer. The syrup will darken slightly. Remove the pan from the heat and add the ...
From kingarthurbaking.com


BEST CARAMEL CORN - THE HARVEST KITCHEN
This easy caramel corn recipe comes together in about 90 minutes. Preheat oven and prepare baking sheets. Pop popcorn and pour into large mixing bowl. Add the nuts to the popcorn and mix. Melt butter in saucepan. Stir in brown sugar, corn syrup and salt. Remove from heat and add the soda and vanilla.
From theharvestkitchen.com


CARAMEL CORN - CULINARY HILL
Preheat the oven to 200 degrees. Prepare two rimmed baking sheets with parchment paper, and set aside. Using an air popper, pop popcorn into a very large bowl. In a medium saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup, and salt. Stir until combined.
From culinaryhill.com


EASY HOMEMADE CARAMEL CORN - JUST A TASTE
Melt the butter in a medium saucepan set over medium heat. Stir in the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly, then allow the mixture to boil, undisturbed, for 4 minutes. Remove the caramel from the heat and stir in the baking soda. Immediately pour the caramel over the popcorn, stirring to coat the ...
From justataste.com


CARAMEL CORN | CANADIAN LIVING
Method. In small saucepan, combine sugar, butter, corn syrup and salt over high heat; bring to boil. Let cool, stirring, for 2 minutes. Remove from heat. Stir in baking soda and vanilla. In large mixing bowl, toss coating with popcorn to coat. Transfer to large baking sheet; arrange popcorn in single layer. Bake in 325°F (160°C) oven for 10 ...
From canadianliving.com


ENDLESS CARAMEL CORN RECIPE - STEPHEN JONES | FOOD & WINE
Step 1. Lightly coat a large bowl and 2 large rimmed baking sheets with oil. In a large saucepan, combine the 3 tablespoons of oil and the popping corn. Cover and …
From foodandwine.com


IRRESISTIBLE CARAMEL CORN | MRFOOD.COM
Preheat oven to 250 degrees F. Place popcorn in a large bowl and set aside. In a medium saucepan over medium-high heat, bring brown sugar, butter, corn syrup, cream of tartar, and salt to a boil. Continue to cook 5 minutes, stirring constantly. Remove from …
From mrfood.com


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