Crispy Vanilla Caramel Popcorn Food

SKINNY CRISPY VANILLA-CARAMEL POPCORN

Steps:

• Preheat oven to 300°F. In a 4-quart Dutch oven, heat and stir the brown sugar, granulated sugar, vegetable oil spread, and salt over medium heat until just boiling and sugar is dissolved. Stir in vanilla. Add popcorn and toss to coat.
• Spread coated popcorn in a shallow roasting pan. Bake, uncovered, for 15 minutes, stirring once. Transfer popcorn to a large piece of foil or a large roasting pan to cool.

VANILLA POPCORN

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.

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.

HOMEMADE CARAMEL POPCORN

Steps:

• Put popcorn& peanuts in a large bowl.
• In a saucepan, mix brown sugar, margarine, corn syrup& salt.
• Bring to a boil and boil for 3-5 minutes.
• Remove from heat and stir in vanilla and soda.
• Pour over popcorn and stir until evenly coated.
• Pour into large cake pans and bake at 250 for 1 hour, stirring every 15 minutes.

EASY CARAMEL POPCORN

Steps:

• Preheat oven to 350.
• Pop the popcorn and distribute it evenly between 2 large baking sheets with rims.
• Divide the peanuts in half and sprinkle on top of the popcorn.
• In a heavy saucepan melt butter over medium heat. Stir in brown sugar and molasses.
• Bring to a boil and boil for 5 minutes.
• Remove from heat and drizzle over the 2 sheets of popcorn, distributing it as evenly as possible.
• Bake in oven for 15 minutes, gently turning the popcorn with a large spatula every 3 minutes.
• As it bakes, the caramel will melt and cover the popcorn evenly.

ULTIMATE CARAMEL POPCORN

Steps:

• Set your oven to 200 degrees. Spray a large cookie sheet with non-stick cooking spray, and set aside. Also spray a large (very large works best) metal or ceramic mixing bowl with non-stick cooking spray.
• Pour the popcorn into the mixing bowl you just sprayed, and put it in the oven to warm. Warming the bowl and the popcorn up beforehand helps with getting an even coating with the caramel when stirring it into the popcorn later.
• Melt the butter in a saucepan over medium heat. Stir in the molasses, corn syrup, brown sugar, and granulated sugar. Once the mixture starts bubbling, set a timer and let it cook for 4 minutes, stirring occassionally.
• Once the 4 minutes is up, remove from heat and stir in the vanilla and baking soda. The mixture will foam and lighten up. Stir until blended.
• Pull the mixing bowl with the popcorn out of the oven. Slowly stir the caramel into the popcorn. I find a rubber spatula works best for this. Carefully keep stirring until the popcorn is evenly coated. Do be careful, the caramel is really hot! At this point, you can stir in any add-ins you might like, sprinkles, nuts, etc.
• Pour onto the greased cookie sheet and spread out evenly. Bake for 1 hour at 200 degrees, carefully stirring every 15 minutes.
• Once done, pour back into a large mixing bowl. The caramel popcorn will still be stightly tacky. Stir the caramel corn for about 5 minutes or so while it cools, to break up large clumps.

VANILLA CARAMEL CORN

Steps:

• Pop popcorn according to manufacturer's directions. Transfer to two very large bowls; discard any unpopped kernels., In a large heavy saucepan, combine brown sugar and corn syrup. Bring to a boil over medium heat; cook and stir for 3 minutes. Carefully stir in milk and butter; return to a boil. , Remove from the heat; stir in vanilla. Pour over popcorn and toss to coat. Spread in a single layer on greased 15x10x1-in. baking pans. , Bake at 250° for 40 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.