Caramel Popcorn Cookies Recipe 445 Food

CARAMEL CORN COOKIES

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel corn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, flour, baking powder, baking soda and the remaining 2/3 cup caramel corn. Stir in the oats and coconut.
• Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

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.

POPCORN SANDWICH COOKIES WITH SALTED CARAMEL

Steps:

• For the popcorn cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Cream the butter and sugar with an electric mixer on medium speed in a large bowl until slightly lightened, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg. Beat until well incorporated, about 30 seconds.
• Whisk the flour, cornstarch, baking powder, kosher salt and 1 cup popcorn together in a separate bowl. Place the remaining popcorn in another bowl and set aside. Add the flour mixture to the creamed butter and mix on low speed until it just comes together to form a dough. Scoop a level tablespoonful of the dough at a time and roll into a ball. Dip one side of the ball into the ground popcorn and place, popcorn-side up, on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand.
• Bake until the cookies are slightly brown around the edges, 14 to 16 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a rack to cool completely.
• For the salted caramel: While the cookies cool, add the sugar to a medium saucepan over medium heat. Allow the sugar to melt completely around the edges before starting to stir or it will crystallize. When the sugar turns dark amber, after about 10 minutes, quickly turn off the heat and carefully whisk in the heavy cream. Allow the foam to subside, and then add the coarse salt. Allow the caramel to cool until it begins to thicken, about 5 minutes.
• Spoon 1 tablespoon of caramel on the center of the bottom side of one cookie and carefully press closed with another cookie, making sure to push the caramel evenly to the edges.

CARAMEL POPCORN COOKIES RECIPE - (4.4/5)

Steps:

• Cream the butter and sugar together with a stand mixer or an electric hand mixer. Add vanilla extract and egg, blend well until creamy. Fold in chopped popcorn. Add flour, baking soda and salt. Mix until just blend. Preheat oven to 350 degrees F. Line parchment paper on cookie sheets. Scoop about 1 Tbsp. cookie dough and drop on the cookie sheet(s) with 1-inch apart. Sprinkle some salt on the top of the cookie balls. Bake for 12 minutes or turn lightly brown. Remove from oven and chill on cooling rack.

CARAMEL CORN COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• 2. In a large bowl, beat sugar and shortening with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel popcorn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, flour, baking powder, baking soda, and the remaining 2/3 cup of caramel popcorn. Stir in oats and coconut.
• 3. Drop tablepoons full of dough onto the prepared baking sheets, about 2 inches apart; bake until golden brown, 10-12 minutes. Let cool 5 minutes on baking sheets, then transfer to cooling racks to cool completely.

OLD FASHIONED CARAMEL POPCORN

Steps:

• In a saucepan mix butter brown sugar, corn syrup and vanilla and bring to a boil.
• Boil for 5 to 6 minutes stirring occasionally.
• Remove from the heat and stir in the baking soda until the mixture has puffed up.
• Allow 1 minute to rest.
• Placed popped popcorn in a large baking dish.
• (I use my very large turkey roasting pan without the lid.) Pour mixture over popcorn and stir until well coated.
• Bake at 300 degrees for 10 minutes.
• Stir well to make sure the bottom doesn't burn, Bake for another 10 minutes.
• Pour onto a large surface to cool.
• (I cut a green garbage bag in half and cover my dining room table with it before pouring out the popcorn onto it. It saves on clean up.) Break apart to serve.