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.
NUTTY CARAMEL CORN
Provided by Valerie Bertinelli
Categories dessert
Time 40m
Yield about 10 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray.
- Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat.
- Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda.
- Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet.
- Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving.
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
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
MISS BROWN'S PEANUT-PISTACHIO CARAMEL CORN
Do you remember that caramel corn mixed with peanuts that would come in a small cardboard box and have a toy hidden inside? Well, this is my version, with a Gullah spin. I add a mixture of nuts and sesame seeds (known as benne seeds in Gullah and Low Country cooking) to the buttery, sweet caramel corn.
Provided by Kardea Brown
Time 1h45m
Yield 18 to 20 servings (20 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Grease or butter two large, rimmed baking pans. Combine the popcorn, peanuts, pistachios and sesame seeds in a very large bowl or roasting pan.
- Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring constantly, then cook until the mixture is completely emulsified and there is no visible melted butter around the edge of the pan, 1 to 2 minutes. Remove from the heat and stir in the vanilla and baking soda. (The mixture will puff up.)
- Pour the mixture evenly over the popcorn mixture and toss well to coat. Divide the popcorn between the two prepared pans, spreading in an even layer. Bake the popcorn for 1 hour, stirring every 15 minutes and rotating the pans so it cooks evenly. Let cool in the pans, about 20 minutes. Break into pieces to serve.
CRUNCHY CARAMEL SNACK MIX
"This recipe is a sure-fire hit with all ages," relates Lauren Biggs of Suwanee, Georgia. "The popcorn-and-nut combination is great for packaging in sandwich bags and selling at bake sales."
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 3 quarts.
Number Of Ingredients 10
Steps:
- In a greased roasting pan, combine the popcorn, cereals and nuts. In a large saucepan, bring the brown sugar, butter and corn syrup to a boil. Boil until a candy thermometer reads 250° (hard-ball stage), about 5 minutes., Remove from the heat; immediately stir in vanilla and baking soda. Drizzle over popcorn mixture; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Store in airtight containers.
Nutrition Facts : Calories 395 calories, Fat 25g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 387mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.
CARAMEL CORN
Homemade Caramel Corn has never been easier! It's an incredibly addictive snack that is sweet, crunchy, and so easy to make!
Provided by Janelle
Time 1h
Number Of Ingredients 7
Steps:
- Pop popcorn according to package directions.
- Have two bowls ready.
- Pour popcorn in one bowl.
- Gently Shake the bowl to get the seeds to the bottom of the bowl.
- Remove popcorn slowly into the second bowl leaving seeds in the 1st bowl.
- Toss seeds. Repeat with the second and third bag.
- Prepare 2 baking sheets with a baking mat or parchment paper.
- Preheat oven to 250*F
- In a pot, add butter and cook over medium heat until melted.
- Add brown sugar, corn syrup and salt.
- Bring to a boil and cook for an additional 4 minutes, stirring regularly so caramel doesn't burn on the bottom of the pan.
- After 4 minutes, turn off the heat and remove the pan from heat.
- Add vanilla extract and be prepared for the mixture to spit at you. Stir to incorporate.
- Add baking soda and stir. Mixture will become fluffy and increase in volume.
- Pour caramel mixture over your prepared popcorn.
- Stir well, careful not to touch the caramel mixture to your skin or it will burn you.
- Spread caramel corn on baking sheets, dividing mixture between the two sheets.
- Evenly space the racks in your oven so you can get both in there at the same time, one on top and one on bottom.
- Bake for 15 minutes.
- Remove caramel corn, and stir. Place back in oven on the opposite oven shelf.
- Repeat 15 minute baking and stirring intervals until caramel corn has been baked 2 times total.
- Remove from the oven, stir and let cool.
- I like to stir again after caramel corn has been out of the oven for 5 minutes to prevent clumping.
- Serve once cool.
Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 509 milligrams sodium, Sugar 41 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SUPER FAST, DELICIOUS, EASY, AND OOEY GOOEY CARAMEL CORN
This caramel corn whips up really fast and is the perfect consistency and taste. I received it from some good friends of my parents. It always goes over well when a bunch of friends or family get together. Even though its easy, my husband requests it often. We like light corn syrup, but if you prefer a stronger flavor, use dark.
Provided by Delish
Categories Dessert
Time 5m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, bring to a boil butter, brown sugar, and corn syrup.
- Place popped popcorn in large bowl and drizzle caramel mixture gradually over popcorn, while tossing and stirring to coat evenly.
- Make sure to scrape the bottom as the mixture settles.
- We love to serve it warm in all its ooey gooey goodness! Once you start, you can't stop.
More about "crunchy caramel corn food"
CRUNCHY CARAMEL CORN RECIPE - MOM ON TIMEOUT
From momontimeout.com
HOMEMADE CARAMEL CORN - ONCE UPON A CHEF
From onceuponachef.com
THE VERY BEST CARAMEL CORN RECIPE - THE SUBURBAN …
From thesuburbansoapbox.com
EASY HOMEMADE CARAMEL CORN - TWO SISTERS
From twosisterscrafting.com
CRUNCHY CARMEL CORN RECIPE, NATURALLY GLUTEN FREE …
From thecountrybasket.com
SWEET & CRUNCHY CARAMEL CORN RECIPE | LAND O’LAKES
From landolakes.com
CRUNCHY CARAMEL CORN ( A CLASSIC!) / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 1 hr 40 minsCategory Appetizer/SnackCalories 177 per serving
- 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!
- Melt butter in a large saucepan. Add brown sugar, corn syrup and salt. Stir to combine. Bring sauce to a boil on medium heat. Once boiling, continue boiling for 5 minutes, stirring often. Sauce will get "foamy" as it cooks, and will rise in the pan (which is why you use a large saucepan). Keep on stirring! Near the 5 minute mark, it will darken in color, as well. Once it's boiled 5 minutes, remove pan from heat. Stir in baking soda and a pinch of cream of tartar (this helps create crunchy texture-don't skip this).
- 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.
THE PERFECT CRUNCHY CARAMEL CORN
From therecipecritic.com
4/5 (3)Total Time 1 hrCategory DessertCalories 194 per serving
CARAMEL POPCORN - THE KITCHEN MAGPIE
From thekitchenmagpie.com
EASY CARAMEL CORN - OUR BEST BITES
From ourbestbites.com
CRUNCHY CARAMEL CORN - CUPCAKES & CASHMERE
From cupcakesandcashmere.com
GRANDMA'S CARAMEL CORN - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BEST CRUNCHY CARAMEL CORN RECIPE - THE CLASSIC VINTAGE
From theclassicvintage.com
HOW TO MAKE CARAMEL CORN IN THE OVEN - BETTYCROCKER.COM
From bettycrocker.com
HOMEMADE CARAMEL CORN RECIPE - FLOUR ON MY FACE
From flouronmyface.com
BEST CARAMEL CORN - HEALTHY WHOLE FOODS RECIPES
From theharvestkitchen.com
CRUNCHY CANDY BAR CARAMEL CORN – JAMIE COOKS IT UP
From jamiecooksitup.net
HOMEMADE CARAMEL CORN | HOW TO MAKE CARAMEL CORN
From itsyummi.com
THE BEST CARAMEL CORN RECIPE - CUPCAKES AND CUTLERY
From cupcakesandcutlery.com
THE BEST CHEWY CARAMEL CORN | FOODIECRUSH.COM
From foodiecrush.com
THIS IS IT! SERIOUSLY THE BEST EASY HOMEMADE CARAMEL CORN
From foodtasia.com
THE BEST CARAMEL POPCORN - CRUNCHY OR CHEWY - DIVAS CAN COOK
From divascancook.com
HOMEMADE CARAMEL CORN RECIPE - SHUGARY SWEETS
From shugarysweets.com
CARAMEL CORN RECIPE {4TH OF JULY} - BELLY FULL
From bellyfull.net
HOMEMADE CARAMEL CORN - SIMPLY SCRATCH
From simplyscratch.com
CRUNCHY CARAMEL CORN — PERFECT PEARINGS
From perfectpearings.ca
CRUNCHY CARAMEL CORN SNACK MIX - COOKING CLASSY
From cookingclassy.com
YAMMIE'S NOSHERY: SARAH'S SUPER CRUNCHY CARAMEL CORN
From yammiesnoshery.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
VANILLA CARAMEL CORN CRUNCH - NIELSEN-MASSEY VANILLAS
From nielsenmassey.com
CRUNCHY CARAMEL CORN RECIPE | LORANN OILS
From lorannoils.com
SWEET AND CRUNCHY CARAMEL CORN - BAKIN' CARE OF BUSINESS
From bakincareofbusiness.com
CARAMEL CORN - CULINARY HILL
From culinaryhill.com
CARAMEL CORN {SWEET & CRUNCHY} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
EASY HOMEMADE CARAMEL CORN - JUST A TASTE
From justataste.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love