Caramel Corn With Kraft Caramels Food

CARAMEL POPCORN-TRAIL MIX

Steps:

• Heat oven to 250°F.
• Cover 2 rimmed baking sheets with parchment; spray with cooking spray.
• Microwave caramels, butter and milk in large microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after 1-1/2 min.
• Add popcorn and trail mix; stir until evenly coated. Spread onto prepared baking sheets.
• Bake 45 min., stirring every 15 min. Cool completely.

EASY CARAMEL POPCORN

Steps:

• Heat oven to 300°F.
• Spray large baking sheet with cooking spray. Cook caramels, butter and water in large saucepan on low heat until caramels are melted, stirring frequently.
• Combine popcorn and nuts in large bowl. Add caramel mixture; toss to coat. Spread onto prepared baking sheet.
• Bake 20 min., stirring after 10 min. Spoon onto sheet of waxed paper; cool completely. Break into clusters.

S'MORES CARAMEL CORN MIX

Steps:

• Heat oven to 300°F.
• Spray large rimmed baking sheet with cooking spray. Microwave caramels, butter and milk in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until caramels are completely melted and mixture is well blended.
• Combine popcorn and graham pieces in separate large bowl. Add caramel sauce; mix lightly. Spread onto prepared baking sheet.
• Bake 20 min., stirring after 10 min. Cool completely.
• Melt chocolate as directed on package. Break popcorn mixture into small clusters; place in large bowl. Add marshmallows; mix lightly. Drizzle with melted chocolate. Refrigerate 15 min. or until chocolate is firm.

KRAFT CARAMEL POPCORN BALLS

Steps:

• Melt caramels with water over low heat, stirring until smooth.
• Pour over popped corn; toss until well coated.
• With hands slightly moistened with cold water, form into balls.

CARAMEL POPCORN RECIPE - (4.3/5)

Steps:

• Preheat oven to 300 degrees. Place caramels, butter and water in heavy saucepan. Cook on low heat until caramels are completely melted, stirring frequently. Combine popcorn and nuts in large bowl. Drizzle with the caramel mixture, toss to evenly coat. Spread onto large greased baking sheet. Bake 20 minutes, stirring after 10 min. Spread onto sheet of waxed paper; cool completely. Break apart into small clusters or individual pieces. Store in tightly covered container at room temperature for up to 1 week. To melt caramels in the microwave, microwave caramels, butter and water in large microwavable bowl on high 2 1/2 - 3 minutes or unit caramels are completely melted, stirring after each minute.

CARAMEL CORN WITH NUTS

Steps:

• Place popcorn in a large bowl; set aside. , In a large heavy saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts. , Transfer to two greased 13x9-in. baking pans. Bake at 200° 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.

CLASSIC CARAMEL CORN

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.

CARAMEL CORN

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.