CARAMEL POPCORN
Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake less.
Provided by BS4U2C
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h30m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 32.8 g, Cholesterol 24.4 mg, Fat 14 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.6 g, Sodium 340 mg, Sugar 23.6 g
CHEWY CARAMEL POPCORN AND PRETZEL BARS
This salty-sweet treat is one that both kids and adults alike will love. Plain popcorn and coarsely chopped salted pretzels are mixed together with a rich caramel and marshmallow sauce. It's an ooey-gooey, absoultely irresistible bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, toss together popcorn and pretzels. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and 1/2 cup water to a boil over medium-high. Boil, undisturbed, until mixture is amber in color, 8 to 12 minutes. Remove pan from heat and slowly pour in cream (mixture will sputter). Immediately add marshmallows; stir until melted.
- Pour caramel mixture over popcorn and pretzels and quickly stir with a rubber spatula to coat. Transfer mixture to dish and use a piece of plastic wrap coated with cooking spray to press evenly into dish. Sprinkle with coarse salt if desired. Let cool completely before cutting into 12 bars.
Nutrition Facts : Calories 297 g, Fat 5 g, Fiber 1 g, Protein 3 g
OLD FASHIONED CARAMEL POPCORN
This is so yummy, an old family recipe. I use it at christmas as gifts. I place it in old but decorated coffee tins and give it to teachers and bus drivers as gifts, not to mention my Mom, brother and Grandma who wait for it. My kids love this stuff and it makes a great Friday night movie treat it you want to try something different. You can add nuts, but I never do!!
Provided by Erica_Hildebrand
Categories Dessert
Time 30m
Yield 2 ice cream pails worth
Number Of Ingredients 6
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.
Nutrition Facts : Calories 3999.9, Fat 138.8, SaturatedFat 80, Cholesterol 325.3, Sodium 1660.1, Carbohydrate 675.9, Fiber 51.4, Sugar 348.3, Protein 47.1
THE CLOCKMAKER'S CARAMEL COATED POPCORN (A HAUNTED RECIPE)
In 1921, a German born clockmaker quit his well respected job to open a popcorn stand in Chicago's Wicker Park District. The clockmaker's typical fare was freshly popped popcorn drizzled with warm butter and sprinkled with salt; but his favorite, and most beloved popcorn, was his caramel coated popcorn. The recipe he used to make it was given to him from his only true love, who tragically died four years earlier during World War I. The tattered and torn recipe, which was scribbled on the inside of an old playbill, was carefully framed and sealed in an exquisite frame. The clockmaker faithfully took the framed recipe with him everywhere he went. By the summer of 1924, the clockmaker's caramel coated popcorn had captivated the entire city's attention; everyone was frantically lining up at his busy stand to buy the sweet, sticky confection. A few months later, just as the clockmaker was preparing to close his stand for the day, a small fire ignited near the stove. The clockmaker instinctively ran out to call for help. When he returned, just seconds later, he remembered leaving the framed recipe hanging on the wall. The clockmaker quickly ran into the burning stand to retrieve the recipe, but he never made it out. When the fire inspectors went into the charred ruins to investigate the accident, they found the clockmaker's frame lying in a pile of smoking debris. The frame was in pristine condition; not a dent, nor a blemish, could be seen on it. However, the recipe was gone. The recipe for the clockmaker's caramel popcorn recently surfaced and is beginning to circulate around the globe. Unfortunately, many people think the recipe is haunted because it is believed that if your clock stops running after making the recipe it's because the clockmaker has paid you a visit in hopes of reclaiming his long, lost recipe. NOTE: This recipe, as written, results in a sticky, chewy caramel popcorn. If you prefer a crunchier caramel popcorn, bake it in the oven at 250 degrees for 1 hour, stirring every 15 minutes.
Provided by Southern Polar Bear
Categories Candy
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a LARGE pot, heat the margarine, brown sugar, Karo syrup, and salt together over medium heat.
- While stirring, bring mixture to a boil and allow to boil for five minutes.
- Remove from heat.
- Add baking soda and vanilla.
- Mix well.
- Pour over freshly popped popcorn.
- Stir until the popcorn is well coated.
- Enjoy!
Nutrition Facts : Calories 810.4, Fat 23.6, SaturatedFat 4.8, Sodium 1195.7, Carbohydrate 153.3, Fiber 2.9, Sugar 117.2, Protein 3
VANILLA POPCORN
"This sweet crunchy snack is my family's favorite," writes Carolyn Roney of Scipio Center, New York. "For variety, substitute almond extract or maple flavoring or add nuts for extra crunch."
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 3 quarts.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl; set aside. In a saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes. , Remove from the heat; stir in baking soda and vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in an airtight container.
Nutrition Facts : Calories 206 calories, Fat 11g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 209mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
CHEWY IRRESISTIBLE CARAMEL POPCORN
This popcorn is so good. We have it for football games, when people come over and any other time we feel like having it, and its very simple.
Provided by littlebaker
Categories Lunch/Snacks
Time 10m
Yield 6-12 serving(s)
Number Of Ingredients 6
Steps:
- Pop the popcorn kernels and put into a greased large bowl.
- Melt butter on medium heat in a medium size saucepan.
- Turn heat down to low, and add brown sugar, stir until blended together well.
- Making sure that the sugar does not burn turn the heat back up to medium, and add corn syrup. All the while stirring and making sure there is no sticking.
- Add the salt and baking soda. This will make the sugar double in size be careful not to let it go over the sides of the pot.
- Immediately pour onto popcorn.
- Stir until the caramel has covered popcorn completely.
- Transfer onto a cookie sheet with wax paper, and let cool.
Nutrition Facts : Calories 279.8, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 377.1, Carbohydrate 55.6, Sugar 42.4, Protein 0.1
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