CARAMEL CRUNCH
Our whole family has a sweet tooth, so this caramel-drizzled mix of popcorn, almonds and cereal goes quickly. My "off-limits" batches are divided into plastic bags, tied with ribbon and shared with all the snackers on my Christmas list.
Provided by Taste of Home
Categories Snacks
Time 1h
Yield about 4-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a very large heat-proof bowl, combine the popcorn, cereal and almonds; set aside. In a large heavy-duty saucepan, melt butter; stir in corn syrup and brown sugar. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes longer, stirring occasionally. , Remove from the heat. Stir in baking soda. (Mixture will foam up and get lighter in color.) Carefully pour over popcorn mixture; stir to coat evenly., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.
Nutrition Facts : Calories 324 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 312mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
CRUNCHY CARAMEL CORN
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
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 POPCORN
Easy Homemade Caramel Popcorn has just the right crunch and chewiness that you want, without sticking to your teeth. It's everything you hope for in the best caramel corn recipe!
Provided by Lauren Allen
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer.
- Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
- Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly.
- Remove from the heat and stir in baking soda and vanilla.
- Immediately drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
- Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.
Nutrition Facts : Calories 322 kcal, Carbohydrate 62 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 197 mg, Fiber 2 g, Sugar 53 g, TransFat 0.3 g, UnsaturatedFat 3 g, ServingSize 1 serving
POPCORN CARAMEL CRUNCH
I live in popcorn country, and there's even a town nearby that has a "Popcorn Days" celebration. This is a good snack and also good for entertaining during the holidays, especially because it can be made ahead of time.
Provided by Taste of Home
Categories Snacks
Time 15m
Yield about 8 cups.
Number Of Ingredients 9
Steps:
- In a large greased bowl, combine the popcorn, peanuts, noodles and raisins; set aside., In a large saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft-crack stage (270°-290°) with a candy thermometer. Remove from the heat. Stir in cinnamon. , Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15x10x1-in. pan. , When cool enough to handle, break into pieces. Store in airtight containers.
Nutrition Facts : Calories 496 calories, Fat 29g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 419mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 3g fiber), Protein 6g protein.
CARAMEL CRUNCH POPCORN
Delicious holiday mixture, perfect for gift giving...if you can stop eating it long enough to give! Recipe came from Good Housekeeping website.
Provided by sellersfam4
Categories Christmas
Time 1h5m
Yield 24 cups
Number Of Ingredients 7
Steps:
- •Preheat oven to 250 degrees. Lightly grease two cookie sheets or spray with nonstick cooking spray. Place popped corn in VERY large bowl; discard any unpopped kernels. Add peanuts; toss to combine. Set aside.
- •In 3-quart saucepan, heat butter, sugars, and corn syrup on medium until butter melts and sugars dissolve, about 5 minutes, stirring frequently with metal spoon or heat-safe spatula. Increase heat to medium-high and heat to boiling, about 3 minutes; boil 3 minutes longer. Remove saucepan from heat; stir in baking soda (mixture will bubble vigorously), and pour over popcorn mixture in bowl. Stir immediately; continue stirring until all popcorn is evenly coated.
- •Divide popcorn mixture between prepared cookie sheets; spread evenly. Place pans on 2 oven racks. Bake popcorn mixture 45 minutes, rotating pans between upper and lower racks halfway through baking and stirring occasionally.
- •Cool popcorn mixture completely in pans on wire racks, about 1 hour. Break apart any large clusters of popcorn when cool. Store in tightly sealed containers at room temperature up to 2 weeks.
Nutrition Facts : Calories 473.3, Fat 32.8, SaturatedFat 8.3, Cholesterol 20.3, Sodium 507.8, Carbohydrate 38.7, Fiber 5, Sugar 21.3, Protein 12.8
HOMEMADE CARAMEL POPCORN CRUNCH
Break out the KRAFT caramels for Homemade Caramel Popcorn Crunch. Homemade Caramel Popcorn Crunch is a sublimely sweet way to enjoy air-popped popcorn.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 14 servings, about 1 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 300°F.
- Cook caramels, butter and water in saucepan on low heat 10 min. or until caramels are completely melted and mixture is well blended, stirring frequently.
- Combine popcorn and wafers in large bowl. Add caramel mixture; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 20 min., stirring after 10 min. Spread onto sheet of waxed paper; cool completely. Break into small clusters.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 4.9967 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.9529 g, Sugar 0 g, Protein 2 g
CARAMEL-PEANUT CRUNCH
Combine homemade caramel, which you can make in about the time it takes to soften a pint of vanilla ice cream, with butter, peanuts and popcorn to make this caramel crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Put popcorn (popped from 1/2 cup kernels) and peanuts in a large buttered bowl; set aside. Follow recipe for basic caramel, reducing sugar to 1 1/4 cups (do not reduce water). Remove caramel from heat, and use a clean wooden spoon to gently stir in butter and salt (caramel will bubble); stir until smooth. Pour caramel over popcorn, stirring to coat. Stir mixture every few minutes until cool. Store in an airtight container up to 1 week.
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LOW FODMAP GINGERBREAD CARAMEL CRUNCH POPCORN
From fodmapeveryday.com
5/5 (5)Category Candy, Dessert, SnackCuisine AmericanTotal Time 1 hr 20 mins
- Position two racks in lower and upper levels of oven. Preheat oven to 250°F/121°C. Coat two rimmed half-sheet pans with nonstick spray and set aside.
- Coat the inside of a very large mixing bowl with nonstick spray and also coat a large silicone spatula. Pour popped corn into the bowl.
- Place butter, brown sugar, corn syrup, rice malt syrup (is using), molasses, ginger, cinnamon, cloves and salt in a saucepan and stir to combine. Bring to a light boil over medium heat, swirling pan once or twice (but do not stir). Boil for 4 minutes; the mixture should darken and thicken (the bubbles will open more slowly). Remove from heat, add baking soda and vanilla and swirl pan quickly (watch for it bubbling up) to combine then slowly pour over the popped corn, folding as you go with the nonstick spray coated spatula. Keep folding to evenly coat the popped corn. Be patient! It will work.
- Scrape onto the two pans, dividing evenly, and tamp down into an even layer. Bake for 1 hour, turning the popped corn over with a broad metal spatula about every 15 minutes. This will help the popped corn stay evenly coated with gingerbread caramel. Cool on racks completely then get into airtight bags or containers quickly - to preserve it best but also to keep yourself from eating it all! Just TRY not to eat this stuff; you have been warned.
CARAMEL CORN CRUNCH - EVERYDAYDIABETICRECIPES.COM
From everydaydiabeticrecipes.com
Category SnacksEstimated Reading Time 1 min
- Preheat oven to 250 degrees F. Coat 2 rimmed baking sheets with cooking spray. Cook popcorn according to package directions. Place popped popcorn in a large bowl; set aside.
- In a saucepan over medium heat, combine sugar, margarine, and syrup. Bring to a boil, stirring constantly. Cook 5 minutes without stirring, or until candy thermometer registers 250 degrees. Remove from heat, and stir in vanilla and baking soda.
- Bake 20 minutes. Cool on baking sheets, then break into small pieces. Store in an airtight container.
CARAMEL CRUNCH - HOLIDAY GIFTS - RECIPES
From goodhousekeeping.com
Servings 24Total Time 1 hr 5 minsEstimated Reading Time 2 minsCalories 130 per serving
- Preheat oven to 250 degrees. Lightly grease two 15 1/2" by 10 1/2" jelly-roll pans or spray with nonstick cooking spray.
- In 3-quart saucepan, heat butter, sugars, and corn syrup on medium until butter melts and sugars dissolve, about 5 minutes, stirring frequently with metal spoon or heat-safe spatula.
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CARAMEL CRUNCH POPCORN - A PRETTY LIFE IN THE SUBURBS
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Servings 8Total Time 30 minsEstimated Reading Time 3 mins
- Pop your popcorn. Then measure out about 8 cups and spread it out onto a large cookie sheet.
- If you wish to add nuts to your popcorn, you might want to toast them in a 350 degree oven for 2-5 minutes, watching them very carefully. Toasting them brings out their amazing flavour! When the nuts are toasted, sprinkle them over the popped popcorn. Set aside.
CARAMEL POPCORN - READY IN 15 MINUTES! - CHRISTINA'S CUCINA
From christinascucina.com
4.8/5 (14)Total Time 15 minsCategory Sandwiches & SnacksCalories 211 per serving
- Place the popped popcorn in a large bowl and set aside. Melt the butter with the remaining ingredients in a small pot over low heat. Bring to a boil and simmer for about 1 or 2 minutes.
- Place tray in preheated oven for 5 minutes, remove and turn gently, then place in oven for another 5 minutes or so.
CARAMEL CRUNCH POPCORN RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 5
- Melt butter in a large heavy saucepan. Stir in brown sugar and next 3 ingredients; bring to a boil over medium heat, stirring constantly.
- Pour mixture over popcorn mixture; stir until evenly coated. Pour into 2 large lightly greased roasting pans or 4 (13- x 9-inch) baking pans, spreading into a thin layer.
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