EASY CARAMEL POPCORN
This is habit-forming, it is soooo good and so simple to make, you can also use unskinned almonds or use whatever nut you desire --- you may also add 1/3 cup molasses for a stronger caramel flavor :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h10m
Yield 6 quarts
Number Of Ingredients 8
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 HOMEMADE CARAMEL CORN
Our Easy Homemade Caramel Corn is a family favorite. It is super yummy and super easy. And you don't need Corn Syrup for this recipe.
Provided by Two Sisters Crafting
Categories Popcorn
Time 25m
Number Of Ingredients 6
Steps:
- Make popcorn.
- Salt popcorn and set aside.
- Melt 1 cup of butter in a medium saucepan over medium heat.
- Add 1 cup of brown sugar and stir until thoroughly mixed.
- Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
- When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
- Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
- Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
- Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
- Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
- Let the popcorn cool.
- Serve.
CARAMEL POPCORN
Easy Homemade Caramel Popcorn has just the right crunch and chewiness that you want, without sticking to your teeth. It's everything you hope for in the best caramel corn recipe!
Provided by Lauren Allen
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer.
- Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
- Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly.
- Remove from the heat and stir in baking soda and vanilla.
- Immediately drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
- Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.
Nutrition Facts : Calories 322 kcal, Carbohydrate 62 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 197 mg, Fiber 2 g, Sugar 53 g, TransFat 0.3 g, UnsaturatedFat 3 g, ServingSize 1 serving
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
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.
EASY HOMEMADE CARAMEL POPCORN
Steps:
- From my experience, with this recipe, it is best to have everything ready, including your timer, any extra treats like peanuts or pretzels, everything, before you start cooking anything. When working with caramel you need to work quickly and efficiently to avoid the caramel burning or hardening before it is supposed to.
- I also recommend watching the video above just to see exactly the way everything goes. That being said, I am sure the instructions are good enough! I wrote them myself.
- First, measure out all of your ingredients and get out your equipment, including a timer. This includes making your popcorn, pouring the popcorn on top of your cooling racks to remove unpopped kernels, and into your large bowl.
- Also, getting your large rimmed baking sheet ready with a silpat liner or tinfoil coated in cooking spray.
- Once this is done, grab your biggest, ideally non stick, skillet. If you prefer you can also use a large saucepan.
- Once you add baking soda the caramel mixture will expand so I strongly recommend a skillet or pot that seems too big for creating this wonderful caramel mixture.
- Preheat your oven to 200 degrees.
- In a large pot or skillet, over medium heat, melt butter.
- Once melting, add corn syrup, brown sugar, and salt, stirring frequently.
- Keep stirring until mixture starts to boil, around 10 minutes or so.
- As soon as mixture begins to boil set your timer for two minutes exactly and stir until your timer goes off.
- Remove mixture from heat immediately, and stir in baking soda and vanilla.
- Mixture will turn a light caramel color and expand as I mentioned. Keep stirring until the color is uniform and the texture is smooth.
- If you are adding anything to your popcorn like peanuts or pretzels, you will need to decide if you want the treats coated in caramel too. If so add 1 cup or as many as you would like to your popcorn before pouring on the caramel.
- Pour caramel all over your popcorn in your large bowl, and turn gently until all of your popcorn is fully coated.
- Pour out onto your prepared baking sheet and spread out popcorn as much as possible.
- Bake for 45 minutes, stirring your popcorn every 12 minutes, breaking up any clumps as best you can, until done. I like to adjust the popcorn three times while baking for the best results!
- Once out of the oven, add nuts, pretzels, coarse sea salt or any additional ingredients if you are using them. They will stick to the popcorn kernels if the popcorn is hot. Allow dry popcorn to cool and continue to break up the pieces or clumps that remain stuck together.
- After trying this recipe once you will need to decide if you prefer your popcorn crispier, increase the baking time slightly, in minutes, and if you like your popcorn chewier, reduce the bake time somewhat, in minutes, until you find the timing that is perfect for you.
- Serve as desired. Enjoy!
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
FAST AND EASY CARAMEL POPCORN
This recipe is sure to be a hit with friends and family. It's super easy and there's not much of a mess to clean up afterwards. My kids love watching the mixture foam after adding the baking soda. We all start eating it right away but I do prefer it after it has had time to cool. It's a real treasure to create! P.S. You might want to break it up with your hands as it starts to cool.
Provided by UltimaMommy
Categories Lunch/Snacks
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 332.2, Fat 12.5, SaturatedFat 2.5, Sodium 306.6, Carbohydrate 54.6, Fiber 3.6, Sugar 29.8, Protein 3.4
HOMEMADE CARAMEL POPCORN RECIPE
With just a few ingredients, you can make your own caramel popcorn at home! Learn how to make this sweet movie snack the easy way, no corn syrup required.
Provided by Cassie Johnston
Categories Snacks
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 250 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1.25 cups, Sodium 222 milligrams sodium, Sugar 15 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
HOMEMADE CARAMEL POPCORN
Steps:
- Make popcorn per package instructions.
- Prepare two large baking sheets by lining them with parchment paper and set aside.
- Preheat oven to 250 degrees F.
- Add popped popcorn to a very large bowl.
- In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla extract.
- Pour over the popcorn, and stir to coat.
- Distribute the caramel in one layer onto the prepared baking sheets and bake stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into smaller pieces.
Nutrition Facts : Calories 462 kcal, Carbohydrate 70 g, Protein 4 g, Fat 20 g, SaturatedFat 4 g, Sodium 349 mg, Fiber 4 g, Sugar 46 g, ServingSize 1 serving
CARAMEL POPCORN
Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake less.
Provided by BS4U2C
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h30m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 32.8 g, Cholesterol 24.4 mg, Fat 14 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.6 g, Sodium 340 mg, Sugar 23.6 g
THE BEST EVER HOMEMADE CARAMEL POPCORN
Steps:
- Pop your popcorn kernels in an air popper machine and pop into a large bowl. Set aside.
- On medium-high heat in a medium saucepan, cook the brown sugar, butter, and Karo syrup. Allow coming to a boil. Add sweetened condensed milk.
- Allow to softly boil for about 3-4 minutes until it gets to the softball stage. Be careful to not cook too long and allow it to burn.
- Remove from heat and carefully stir in baking soda.
- Pour the caramel over the popped popcorn. Mix with a wooden spoon to make sure that it can all be coated evenly. Enjoy!
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- Pop the microwave popcorn per instructions on package. Once popped, remove the "duds." I do this by pouring the popcorn into a large bowl, shaking it, so all the duds fall to the bottom, then scooping the popcorn back into the bag in handfuls. Dump out the duds and return the popcorn to the large bowl.
- In a large glass (or other heat proof) bowl, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 1 minute 30 seconds in the microwave, then take out and stir until well blended.
- Return to the microwave, and cook for 30 seconds. Remove from microwave, and stir in the baking soda.
- Pour syrup over the popcorn in the bowl. Stir to coat the popcorn as best as you can. Put the bowl of popcorn into the microwave for an additional 30 seconds.
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- Remove unpopped kernels by placing a cooling rack over a baking sheet and pouring the popcorn onto it. The kernels will fall through but not the popped popcorn. Divide popcorn between prepared baking sheets.
- Melt butter, brown sugar, corn syrup, and salt in sauce pan, bring to a boil stirring constantly. (1 cup butter, 1 cup brown sugar, ½ cup corn syrup, ½ tsp salt)
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5/5 (4)Total Time 1 hrCategory Dessert, SnackCalories 153 per serving
- Make your popcorn. Add your coconut oil to a large pan or dutch oven and melt over medium heat. Add 3 popcorn kernels and place the lid over the pan. Once they pop, the oil is ready. Add the remaining popcorn kernels, spreading out evenly over the bottom of the pan in a single layer. Cover with a lid and allow kernels to pop. Shake/agitate the pan around a few times while it pops to make sure all the kernels get popped. Once done, pick out any kernels that didn't pop (you can do this by transferring them to a bowl or baking sheet).
- Next, make your caramel sauce. Melt your butter in a large saucepan over medium-low heat. I used the same pan as the popcorn cooked in and just wiped it out before adding the butter. Then add your coconut sugar and full-fat coconut milk and whisk well to combine. Cook for 5-7 minutes over a low simmer, whisking constantly. The sauce will thicken as it cooks. Remove from heat and let cool just a little (it will thicken a little more). Stir in the salt.
- Add your popcorn to the saucepan the caramel sauce is in. Using a spatula, carefully mix well to combine, making sure to evenly coat all the pieces.
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- First, make some stovetop popcorn (or store-bought is fine.) Divide 14 cups of the popcorn evenly among two large bowls. Set the other 3 cups aside.
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- Add the butter to a medium microwave safe bowl and microwave for 2 minutes. Stir in the brown sugar, corn syrup, and salt.
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- Spread the popped popcorn over a large cake pan or cookie sheet that has sides. Set the pan aside while you prepare the caramel coating. (For easy clean up, you can line your pan with parchment paper)
- To begin the coating, use a medium saucepan, or dutch oven, and melt the sugar, butter, and corn syrup on medium to high heat. Be sure to stir it constantly to avoid burning. It will begin to bubble and pull away from the sides of the pan. Continue stirring for about 1-2 more minutes before removing from the stove top. Stir in the baking soda, which will begin to foam in the mixture. Keep stirring until it is well combined.
- Pour the mixture evenly over the popcorn and toss the popcorn so each piece is coated in the caramel sauce. Use a rubber spatula to do this and not your hands! The caramel is VERY hot! (You can even divide the popcorn into two smaller cookie sheets, so you have more room to combine it with the caramel.)
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