Caramel Popcorn Clusters Food

CARAMEL APPLE POPCORN CLUSTERS

Steps:

• Line 2 baking sheets with parchment paper. Heat the vegetable oil in a pot over medium-high heat. Add the popcorn kernels; cover and cook, shaking the pan, until the popping subsides. Remove from the heat and let any remaining kernels pop for 30 more seconds. Divide the popcorn between the prepared baking sheets, discarding any unpopped kernels. Scatter the apple chips and almonds on top.
• Make the caramel: Bring the apple juice, brown sugar and corn syrup to a boil in a large heavy-bottomed saucepan over medium-high heat. Cook without stirring until the mixture is deep amber and a candy thermometer registers 280 degrees F, about 30 minutes (the caramel will bubble vigorously toward the end of the cooking time).
• Stir the butter into the caramel until melted. Add 2 teaspoons salt and the apple pie spice. Add the applejack and cayenne, if using, and cook until slightly thickened, about 1 minute. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with two rubber spatulas. Let cool slightly, then separate the mixture into clusters while still warm. Let cool completely.

CHUNKY CARAMEL POPCORN CLUSTERS

Steps:

• Heat oven to 250°F Place popcorn, cashews and pecans in large roasting pan.
• Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.
• Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.).
• Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.
• Store in container with tight-fitting lid or resealable plastic food bag.
• Recipe Tip
• Chocolate and white baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. Drizzle chocolate mixtures with fork or spoon.

EASY CARAMEL POPCORN

Steps:

• Set oven to 250 degrees F.
• Put the popped corn in a large bowl.
• Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly.
• Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!).
• Remove from heat and stir in baking soda and vanilla.
• Add in the nuts and stir to combine.
• Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine.
• Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes.
• Remove from oven then cool.
• Break into pieces.
• Store in a tightly covered tin box.
• Delicious!

CARAMEL CORN CLUSTERS

Steps:

• Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
• Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
• Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.

CARAMEL-NUT POPCORN CLUSTERS

Steps:

• Combine caramels and whipping cream in a glass bowl.
• Microwave at HIGH 3 minutes or until melted, stirring mixture once.
• Place popcorn and peanuts in a large bowl.
• Drizzle with caramel sauce, tossing gently to coat.
• Place popcorn mixture on a lightly greased 15x10 inch jelly roll pan.
• Bake at 250 degrees F for 1 hour.
• Cool.

CARAMEL POPCORN

Steps:

• Preheat oven to 250.
• Prepare popcorn and set aside.
• In a sauce pan bring to a boil brown sugar, butter and syrup.
• Boil at a slow boil for 5 minutes without stirring.
• Remove and add baking soda, salt, vanilla and peanuts.
• Pour over popcorn and toss.
• Lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes.
• Store in Large Zip Lock Bags.