Caramel Popcorn No Bake Yummo Food

CARAMEL POPCORN - NO BAKE - YUMMO!

Steps:

• Pop popcorn and remove any unpopped kernals. Set aside. You should have approx 20 cups of popped popcorn.
• Place two or three baking trays or cookie trays on your bench top. You'll spread the hot caramel coated popcorn onto these later.
• Use the largest saucepan/stockpot or boiler that you can find. Add the butter, brown sugar and syrup.
• Over heat, bring to the boil and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Remove from heat. Add the bicarb soda and the vanilla essence. Stir well.
• Add half of the popcorn and quickly stir to coat in the hot caramel mix. Add remaining popcorn and nuts(if you have chosen to add them as an optional extra). Stir thoroughly to cover the popcorn evenly. Work quickly.
• Spread the popcorn over your baking dishes or cookie trays. Break up clumps of popcorn with your wooden spoon.
• After about a minute the popcorn should be cool enough to handle carefully. Break up the popcorn to smaller sized pieces.
• As a variation you can roll popcorn into balls the size of a scoop of ice-cream and push them into ice-cream cones. Great for childrens parties. (The flat based cones work best for this- much easier to place on your bench to cool).
• Cool and store in an airtight container. Will keep for about a week (if it lasts that long without being gobbled up!).
• UPDATE: I made these on a wet and very humid day and the popcorn was 'sticky'. I haven't had this problem before and have made this popcorn recipe a dozen times. Placed in a baking dish and heated at 120°C for about 20 minutes. Stirring every 5 minutes or so. Really took away the stickiness and made the popcorn crunchy.

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 POPCORN

Steps:

• in a small saucepan, combine sugar, syrup and butter. Bring to boil and cook 5 minutes. Remove from heat.
• stir in baking soda, salt, vanilla and nuts. Pour over popcorn. Mix well.
• bake @ 225 degrees F for 1 hour stirring every 15 minutes.

NO-BAKE CARAMEL POPCORN

Steps:

• Pop the microwave popcorn and set aside in a pan or bowl lined with wax paper.
• Combine butter, brown sugar and salt together in a saucepan.
• Heat until completely melted.
• Pour over popped corn immediately.
• May be eaten warm or cool.
• Enjoy!

CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
• Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

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.

CARAMEL POPCORN

Steps:

• Pop popcorn according to manufacturer's directions. Meanwhile, in a large heavy saucepan, combine the peanuts, almonds, brown sugar, butter, corn syrup, peanut butter and molasses. Bring to a boil over medium heat; cook and stir for 5 minutes. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). In a very large bowl, combine popcorn and pecans. Add hot syrup mixture and toss to coat. Spread onto greased baking sheets. , Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.