Easy Caramel Popcorn Food

EASY CARAMEL POPCORN

Steps:

• Set oven to 250 degrees F.
• Put the popped corn in a large bowl.
• Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly.
• Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!).
• Remove from heat and stir in baking soda and vanilla.
• Add in the nuts and stir to combine.
• Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine.
• Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes.
• Remove from oven then cool.
• Break into pieces.
• Store in a tightly covered tin box.
• Delicious!

EASY CARAMEL POPCORN

Steps:

• Heat oven to 300°F.
• Spray large baking sheet with cooking spray. Cook caramels, butter and water in large saucepan on low heat until caramels are melted, stirring frequently.
• Combine popcorn and nuts in large bowl. Add caramel mixture; toss to coat. Spread onto prepared baking sheet.
• Bake 20 min., stirring after 10 min. Spoon onto sheet of waxed paper; cool completely. Break into clusters.

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.

FAST AND EASY CARAMEL POPCORN

Steps:

• Place popped corn in brown bag.
• Melt margarine, brown sugar and syrup in microwave on high for 5 min stirring once every 1/2 minute
• Stir in baking soda, mixture will foam!
• Pour over popcorn in bag and shake well.
• Place in microwave on high for 1 inches Shake again, heat for one more minute.
• Shake, pour into bowl to cool and then enjoy!

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.

CARAMEL POPCORN

Steps:

• HEAT oven to 250 degrees F. Coat a 15x10-inch jelly roll pan or two 13x9-inch baking pans with no-stick cooking spray. Place popcorn in extra-large bowl. Remove unpopped kernels.
• MELT shortening in 2-quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring occasionally. Boil without stirring for 4 minutes. Remove from heat. Stir in vanilla and baking soda. Evenly pour over popped corn, quickly stirring until popcorn is evenly coated. Place in prepared pan.
• BAKE 45 minutes, stirring every 15 minutes. Cool. Break into bite-size pieces.

SUPER EASY CARAMEL CORN

Steps:

• Pop half a cup of popcorn in your preferred method of popping corn! :)
• Place remaining ingredients marshmallows, butter and brown sugar for 30 seconds at a time in the microwave.
• Stir to mix well.
• Pour over popcorn and mix evenly with a fork. Spread into single layer on wax paper. (I place my wax paper on a large cookie sheet.).
• Allow to dry completely before storing in an airtight container (if there is any left!).

EASY CHOCOLATE-CARAMEL POPCORN

Steps:

• Preheat oven to 300°F.
• Place the caramels, butter, and water in a heavy saucepan. Cook on low heat until the caramels are completely melted, stirring frequently.
• Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels. Drizzle with the caramel mixture; toss to evenly coat. Spread onto a large greased baking sheet.
• Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto a sheet of waxed paper; cool completely.
• Break apart until small clusters or individual pieces. Store in a tightly covered container at room temperature for up to one week.

EASY CARAMEL POPCORN BALLS

Steps:

• Pour popcorn into a large bowl.
• Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
• Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.

CLASSIC CARAMEL CORN

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.