EASY HOMEMADE CARAMEL CORN
Steps:
- Preheat the oven to 250 degrees F.
- Heat oil in a large pot over medium heat. To know when the pan is hot enough, add 3-4 kernels of popcorn. When they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan.
- Shake the pan or stir kernels so that they are evenly spread out in pan.
- Cover with a lid, leaving a small opening for steam to escape. Once the popcorn starts popping vigorously, shake the pot gently once.
- Remove from heat when the popping stops. You should be able to count to 3 between pops.
- Put the freshly popped popcorn into the baking pan. Be sure there are no unpopped kernels. (NOTE 3)
- Place in oven to stay warm while making the caramel.
- Combine the butter, corn syrup, and brown sugar in a pan and heat over low heat until the butter is dissolved.
- After the mixture is melted, turn the heat to medium and let simmer for 3-4 minutes until it reaches 255° F.
- Turn off the heat and stir in the salt and vanilla.
- Stir in the baking soda until it is well combined.
- Drizzle on top of the popcorn immediately and stir gently, trying to coat as much of the popcorn as possible.
- Bake for 45 minutes, stirring the popcorn every 15 minutes.
- Gently break apart large clusters, if desired.
- Store in an air tight container for 2-3 weeks.
CRUNCHY CARAMEL CORN
Skip the movie theater and still indulge your kids' popcorn cravings -- this extra-crunchy version (with some sweetness) will make them applaud right at home.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
- In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
- Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.
CRUNCHY BAKED CARAMEL CORN
Quick and easy. Be ready to try to hold the relatives back. I usually have to make a double batch. I don't know where I got this recipe but its been a favorite in my home for over 30 years.
Provided by Junktownsmom
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h22m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Heat oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.
- Combine brown sugar, butter, corn syrup, and salt in a 2-quart saucepan. Bring to a boil, stirring constantly. Let boil for 5 minutes more without stirring. Remove from heat and stir in vanilla extract and baking soda. Stir well. Pour over the popcorn; mix until evenly coated. Transfer to a shallow oven-safe pan.
- Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 63.3 g, Cholesterol 48.8 mg, Fat 21.6 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 12.1 g, Sodium 449.1 mg, Sugar 47.4 g
CLASSIC CARAMEL CORN
Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
- Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
- Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
- Pour syrup over warm popcorn, stirring to coat evenly.
- Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
- Cool; break apart. Store in tightly covered container.
Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g
BAKED CARAMEL POPCORN
An easy recipe for homemade caramel popcorn - made from a simple brown sugar caramel, and then baked until perfectly crispy. This caramel corn is perfect for family movie night at home!
Provided by Deborah
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 250ºF.
- Melt the butter in a saucepan over medium heat. Add the sugar, corn syrup, and salt; stir to combine. Bring to a boil, stirring constantly. Once the mixture comes to a boil, let it boil for 5 minutes without stirring.
- Remove from the heat and stir in the vanilla and the baking soda. Be careful - as the mixture will bubble up.
- Gradually pour the caramel over the popped corn, mixing well. (I usually have the popcorn in 2 big bowls to give me enough room to stir to coat it with caramel.)
- Turn the coated popcorn out onto 2 large, shallow baking sheets. I usually use half sheet baking sheets.
- Bake in the preheated oven for 30 minute, or until fairly dry, stirring twice during baking time. Remove from the pan and break into pieces.
- Store the caramel popcorn in an air-tight container.
Nutrition Facts : ServingSize 2 cups, Calories 281 calories, Sugar 27 g, Sodium 257 mg, Fat 16 g, SaturatedFat 10 g, UnsaturatedFat 6 g, TransFat 0 g, Carbohydrate 37 g, Fiber 2 g, Protein 2 g, Cholesterol 41 mg
CRUNCHY CARAMEL CORN
Kids at our New Year's Eve parties gobble up this sweet and crunchy popcorn. -Shelly Gromer, Long Beach, California
Provided by Taste of Home
Categories Snacks
Time 10m
Yield about 2 quarts.
Number Of Ingredients 8
Steps:
- Place popcorn and peanuts in a large microwave-safe bowl; set aside. In another microwave-safe bowl, combine the brown sugar, butter, corn syrup and salt. Cover and microwave on high for 30-60 seconds; stir. Microwave 1-1/2 minutes longer., Stir in vanilla and baking soda. Pour over popcorn mixture. Microwave, uncovered, on high for 2 minutes, stirring several times. Spread on greased baking sheets to cool. Store in an airtight container.
Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 314mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
CRUNCHY CARAMEL CORN
Sweet and crunchy snack. My family says it is the best! Adapted from an old Better Homes and Gardens cookbook.
Provided by TrebleChef
Categories Candy
Time 30m
Yield 10 cups
Number Of Ingredients 6
Steps:
- Place popped corn in a large greased roasting pan to keep warm in a 300 degree oven. (I pop the corn on the stove top in 2 tbsp of coconut oil, but air popped works well too.)
- Using two half teaspoon measuring spoons, measure about 1/4 tsp of baking soda and about 1/4 tsp of vanilla and set by the side of the stove so they don't spill.
- In a saucepan, stir together brown sugar, butter, and corn syrup on medium heat. Cook and stir to boiling (a steady boil - not just a few bubbles on the edges, but not necessarily a "rolling boil" either) and then cook and stir over medium heat for an additional 4 minutes. Be sure to scrape the bottom often to avoid burning. (For those candy makers out there, you're looking for 255, hard-ball stage.).
- Remove saucepan from heat, stir in baking soda and vanilla, and pour over popcorn. Stir gently to coat. Bake in a 300 degree oven for 15 minutes. Stir. Bake 5 minutes more. Pour out popcorn onto a large piece of foil to cool. Cool completely before storing in an airtight container or eat it before its all the way cool.
Nutrition Facts : Calories 219.7, Fat 9.6, SaturatedFat 5.9, Cholesterol 24.4, Sodium 47.2, Carbohydrate 34.2, Fiber 1.2, Sugar 23.5, Protein 1.1
NO-BAKE CARAMEL POPCORN
Make and share this No-bake Caramel Popcorn recipe from Food.com.
Provided by Tina Bachmann
Categories Grains
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
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!
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- Make popcorn using an air popper, or a favorite popping method (stovetop/microwave, etc.). Once popped, remove/discard any uncooked kernels. Put popcorn in a LARGE bowl; set aside. NOTE: It's important to have popcorn ready before cooking caramel sauce!
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- Immediately pour hot caramel over popcorn. Use a large spoon and stir, until all popcorn is well coated in caramel sauce. Just keep stirring! TIP: Sauce is VERY HOT, so be careful.
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- Stir together first 5 ingredients in a saucepan; bring to a boil over medium heat, stirring constantly. Remove mixture from heat, and stir in soda.
- Place half of popcorn and, if desired, nuts in each of 2 lightly greased shallow roasting pans. Pour sugar mixture evenly over popcorn; stir well with a lightly greased spatula.
- Bake at 250° for 1 hour, stirring every 15 minutes. Spread on wax paper to cool, breaking apart large clumps as mixture cools. Store in airtight containers.
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- Preheat oven to 350 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper or a silicone baking mat, set aside.
- Melt butter in a medium saucepan over medium heat. Add in brown sugar and corn syrup and bring mixture to a boil stirring constantly.
- Once it reaches a boil, reduce heat to medium-low and allow to boil, without stirring, for 4 - 5 minutes.
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