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.

MISS BROWN'S PEANUT-PISTACHIO CARAMEL CORN

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.

HOMEMADE CARAMEL POPCORN RECIPE

Steps:

• Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
• In a medium saucepan over medium heat, combine the butter, brown sugar, and salt.
• While stirring continuously, bring the butter mixture to a boil. Boil for 4 minutes, stirring occasionally to prevent scorching. Add in the vanilla extract, stirring well to combine. At this point, the caramel should be the hard crack stage (a candy thermometer should read 300°F, or see notes if you don't have a candy thermometer).
• Add in the baking soda and the boil for 1 more minute. The mixture should get very fluffy and foamy. Remove from heat.
• Place the popped popcorn in a very large bowl, and then drizzle the caramel sauce over top. Use a spoon to fold the popcorn until all kernels are covered.
• Pour the caramel corn out onto the prepared baking sheets, and let cool completely.

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.