CINNAMON CARAMEL CORN
Sugar and spice and everything nice are the key ingredients for this popcorn recipe. Mix butter, sugar, corn syrup, cinnamon, and red food coloring in a saucepan until boiling, then add to the popcorn and stir to coat. It's just like the yummy snack you'd gladly wait in line for, but better.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Yield Makes 12 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Place popcorn in a large bowl. Melt butter in a medium heavy-bottomed saucepan over medium heat. Stir in sugar, corn syrup, cinnamon, food coloring, and 1/2 teaspoon salt; cook, stirring occasionally, until sugar dissolves. Raise heat; bring to a boil (do not stir). Cook until syrup reaches 245 degrees to 250 degrees (firm-ball stage) on a candy thermometer, 2 to 4 minutes. Add caramel to popcorn; stir to coat.
- Spread mixture on a rimmed baking sheet, and bake until crisp, about 45 minutes, stirring twice. Remove from oven, and immediately sprinkle with remaining salt. Let cool, then break into clusters.
CARAMEL CINNAMON ROLLS
Rita Hofer's caramel cinnamon rolls, which took second place in 2013 at the Montana Winter Fair, have been a local legend since she started taking them to her son's basketball games. Now she sells them at the school concession stand, and fans wipe out her stock every time.
Provided by Food Network
Time 3h30m
Yield 24 rolls
Number Of Ingredients 16
Steps:
- Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water. Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
- Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface. Spread the filling on the dough and roll up, starting at a long side. Cut into 1-inch pieces and arrange cut-side up on the caramel. Cover loosely and let sit at room temperature until puffed, about 1 hour.
- Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.) Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.
"CINNAMON CARAMEL POPCORN"
MY MOM RECIPE SHE FIXIT ON HALLOWEEN.IT IS SO GOOD"
Provided by Robin Poindexter
Categories Other Desserts
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. PREHEAT OVEN TO 250.PLACE POPCORN IN A LARGE BOWL.BUTTER IN A MEDIUM HEAVY BOTTOMED SAUCE PAN OVER MEDIUM HEAT. STIR IN SUGAR,CORN SYRUQ,CINNAMON,FOOD COLORING,AND 1/2 TEASPOON SALT;COOK,STIRRING OCCASIONALLY,UNTIL SUGAR DISSOLVES.RAISE HEAT;BRING TO A BOIL(DO NOT STIR).COOK UNTIL SYRUP REACES 245 TO 250 (FIRM-BALL STAGE) ON CANDY THERMOMETER,2 TO 4 MINUTES,.ADD CARAMEL TO POPCORN; STIR TO COAT.
- 2. SPREAD MIXTURE ON RIMMED BAKING SHEET,AND BAKE UNTIL CRISP,ABOUT 45 MINUTES,STRRING TWICE.REMOVE FROM OVEN,AND IMMEDIATELY SPRINKLE WITH REMAINING SALT.LET COOL,THEN BREAK INTO CLUSTERS.
SPICY CARAMEL CORN
This is a great alternative to regular caramel corn and the heat is mild enough that most people can eat a good-sized portion without burning their mouths. And believe me, they will! This stuff is addictive. Makes great gifts at Christmas time. I also like to bring it to parties in December.
Provided by Vraklis
Categories Lunch/Snacks
Time 1h20m
Yield 8 quarts, 32 serving(s)
Number Of Ingredients 10
Steps:
- *Note: Make sure your chile powder is made from 100% chiles with no added spices like garlic and salt or it will ruin the flavor of your caramel corn. I nearly made this mistake once with Kroger chile powder but thankfully noticed it smelled more like prepared chili than plain hot chiles and sure enough, they had added the spices you would want in it if you were using it for chili (but not for your caramel corn!).
- Preheat oven to 200°F.
- Divide the popcorn into two large bowls or put in a large tub that allows ample room for stirring so that you'll have no trouble coating the popcorn when the caramel is ready. Sprinkle 1 cup nuts over each bowl of popcorn.
- Melt butter in a saucepan over medium heat. Stir in the remaining ingredients, except for the baking soda. Bring to a boil over medium heat, stirring constantly. Once it begins to boil, stop stirring and allow to boil for 5 minutes without stirring. Remove from heat and stir in the baking soda. Stir well and make sure that no lumps remain.
- Pour half of the caramel over each bowl (or all of it over just the one if you're using a tub) and stir each thoroughly, until the popcorn and nuts are pretty evenly coated.
- Pour into a large roaster pan or two jelly roll pans and bake for 1 hour, stirring every 15 minutes.
- Spread onto waxed paper to cool. Serve once it is dry or store in an airtight container.
CINNAMON POPCORN I
Crunchy, pink and slightly sweet.
Provided by SHERIKAY
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h30m
Yield 64
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees F (93 degrees C).
- In a medium saucepan over medium heat, combine corn syrup, margarine and salt. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in food coloring, cinnamon oil and baking soda. Pour over popcorn; toss to coat.
- Place popcorn on baking sheet and into preheated oven. Bake 1 hour, stirring every 15 minutes.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 4.5 g, Fat 5.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 148.3 mg, Sugar 0.7 g
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