Crunchy Caramel Popcorn Food

CRUNCHY CARAMEL CORN

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 CARAMEL CORN

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.

CRUNCHY CARAMEL CORN

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.

NUTTY AND NICE CRUNCHY CARAMEL POPCORN

Steps:

• Preheat oven to 250ºF.
• Combine popcorn and nuts in large bowl. Set aside.
• Melt butter in medium saucepan over medium heat.
• Stir in sugar, corn syrup and salt.
• Bring to a boil, stirring constantly then boil gently without stirring for 5 minutes.
• Remove from heat and stir in ginger root and baking soda.
• Pour over popcorn mixture.
• Toss to coat evenly and turn onto a large roast pan or baking sheet.
• Bake in centre of preheated oven, stirring occasionally, for 35 to 40 minutes or until crisp and caramel coloured.
• Turn out onto waxed paper-lined tray.
• Cool completely and break into pieces.
• Store in tightly covered container.

CARAMEL CRUNCH POPCORN

Steps:

• Cover 2 baking sheets with aluminum foil and spray with nonstick cooking spray. Spread the popped popcorn on the baking sheets in a single layer.
• In a medium nonstick skillet, combine the sugar, margarine, and syrup. Bring to a boil over medium heat, stirring constantly about 3 minutes. Continue cooking and stirring until the mixture turns a light caramel color, 5 minutes; do not overcook of the caramel will and burn! Remove from the heat and slowly stir in the vanilla.
• Pour the caramel mixture over the popcorn. When the caramel has cooled, break it into bite-sized pieces.