MICROWAVE CARAMEL AND PEANUT POPCORN
Provided by Food Network
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Place the popped popcorn into a large brown paper bag. Set aside. In a 2-quart casserole dish, or other heatproof glass dish, combine the brown sugar, butter, corn syrup, vanilla extract and salt. Heat at full power for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 minute and 30 seconds more. Remove from the microwave, and stir in the baking soda. Pour the syrup mixture over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the popcorn. Place bag into the microwave, and cook for 1 minute 10 seconds. Remove, shake, flip the bag over and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Serve immediately or store in an airtight container.
NUTTY CARAMEL CORN
This is what I call real Chicago regional cuisine. Garrets, a popcorn shop in Chicago with lines out the door always, is famous for it's caramel corn and cheese corn. I love them both and have been known at times to mix the two for that favorite of flavor combinations, salt and sweet. Cracker Jack, the best known brand of caramel corn was invented and is produced in Chicago since 1893 when it was shown, of course, at the Colombian exhibition. We're known as the Candy Capital because of the large number of Candy Manufacturers that have made Chicago there home because of good railway systems to bring in ingredients from far away and plenty of corn all over the state to make the main ingredient, corn syrup. My favorite "toy surprise inside" was a miniature blue toaster with a piece of toast. It was about 1 inch big and I still have it in my charm collection with my play food. null You can, of course, use what ever your favorite kind of nuts are. Spanish peanuts are the classic, but think open-minded and try something different. Pistachios or pine nuts perhaps.
Provided by Food Network
Categories dessert
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour the sugar into the center of a deep saucepan fitted with a candy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
- Turn off the heat and stir in the butter. Add the popcorn, pecans, and cashews. Pour onto a silicone baking mat on the counter, or a marble surface. Let the mixture cool a few minutes; then start breaking it up into clusters, working quickly so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week.
- Note: I use Black Diamond Popcorn with its petit size "hulless" kernel. To popcorn properly, place the kernels in a heavy-bottomed large pot and cover then with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. I don't know why this is better but this is what my dad does and his popcorn was always the best.
CARAMEL CORN WITH PEANUTS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Time 30m
Yield Makes 15 cups
Number Of Ingredients 8
Steps:
- Heat oven to 250 degrees. Spray two rimmed baking sheets with cooking spray. In a large bowl, combine popcorn and peanuts. In a medium saucepan combine butter, sugar, molasses, and salt over medium high until butter has melted. Stir once to combine. Bring mixture to a boil without stirring until the temperature reaches 248 degrees on a candy thermometer, about 7 minutes. Remove from heat; stir in baking soda.
- Working quickly, add caramel to popcorn and peanuts and stir to coat. Transfer mixture to 2 baking sheets, spread out evenly, and bake until crisp, 15 minutes, stirring halfway through. Let cool completely. Break into clusters.
PEANUT CARAMEL CORN
A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. -Lois Ward, Puslinch, Ontario
Provided by Taste of Home
Categories Snacks
Time 1h5m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- Place popcorn and peanuts in a large bowl coated with cooking spray; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, , molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 155mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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.
HOMEMADE CARAMEL POPCORN AND PEANUTS
Popcorn! Peanuts! We brought a baseball stadium favorite home with a recipe that you can dig into in just 30 minutes.
Provided by By Bree Hester
Categories Snack
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 200°F. Line cookie sheet with cooking parchment paper.
- Place popcorn and peanuts in very large bowl; set aside.
- In 2-quart saucepan, heat brown sugar, butter and corn syrup to boiling Boil 5 minutes without stirring. Remove from heat. Stir in baking soda, salt and vanilla.
- Pour caramel mixture over popcorn mixture; toss until well coated. Spread popcorn mixture evenly on cookie sheet.
- Bake 10 minutes. Cool completely before serving.
Nutrition Facts : ServingSize 1 Serving
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!
CARAMEL POPCORN
I got this recipe years ago from a neighbor and loved it! It's great at parties and gift giving at Christmas. Makes lots!
Provided by Carol
Categories Lunch/Snacks
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250.
- Prepare popcorn and set aside.
- In a sauce pan bring to a boil brown sugar, butter and syrup.
- Boil at a slow boil for 5 minutes without stirring.
- Remove and add baking soda, salt, vanilla and peanuts.
- Pour over popcorn and toss.
- Lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes.
- Store in Large Zip Lock Bags.
PEANUT BUTTER POPCORN
If you love peanut butter and popcorn you'll love this! Definitely for the sweet tooth though!
Provided by AmyMTeets
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 43.9 g, Fat 22.3 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 4 g, Sodium 405.8 mg, Sugar 24.7 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
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
MY AMISH FRIEND'S CARAMEL CORN
This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!
Provided by ANITALOUISE
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h15m
Yield 28
Number Of Ingredients 8
Steps:
- Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
- Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
- Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 21.9 g, Fat 16.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 387.6 mg, Sugar 12.2 g
CARAMEL CHOCOLATE CORN
Caramel corn with roasted peanuts and chocolate. This will take a while to make, but is well worth it!
Provided by Jen
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 32
Number Of Ingredients 10
Steps:
- Grease cookie sheets.
- Place popcorn and peanuts in a paper bag. Set aside.
- In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
- Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
- In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 15.3 g, Cholesterol 9.4 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 183.5 mg, Sugar 10.4 g
CARAMEL POPCORN
Steps:
- Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup.
- Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely.
- Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
CARAMEL CORN (WITH PEANUTS)
This is the best caramel corn I have ever had. I couldn't stop eating it! I brought some to my parent's house and my mom had to have someone remove the bowl from her because she couldn't stop eating! Oh, you will not regret making this!
Provided by Sarah in New York
Categories Dessert
Time 1h20m
Yield 12 quarts, 12 serving(s)
Number Of Ingredients 6
Steps:
- Place popped popcorn in two very large bowls.
- Mix 1/2 pound peanuts into each bowl.
- In 5 quart sauce pan combine all the other ingredients.
- Bring to a boil over medium heat, boil for 5 minutes(no less) stirring constantly.
- Evenly distribute the syrup between the two bowls and stir until well coated.
- Turn coated popcorn into a large roasting pan.
- Bake at 250 degrees for 1 hour.
- Remove and break apart while still warm.
- Store in air tight containers.
Nutrition Facts : Calories 974.5, Fat 50.8, SaturatedFat 22.2, Cholesterol 81.3, Sodium 283.2, Carbohydrate 125.8, Fiber 7.8, Sugar 86, Protein 14.2
SALTED CARAMEL SUNDAE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
- Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
- Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
- Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
- To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
- Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
- Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.
HOMEMADE CARAMEL POPCORN
Make and share this Homemade Caramel Popcorn recipe from Food.com.
Provided by WJKing
Categories Candy
Time 1h10m
Yield 7 quarts
Number Of Ingredients 8
Steps:
- Put popcorn& peanuts in a large bowl.
- In a saucepan, mix brown sugar, margarine, corn syrup& salt.
- Bring to a boil and boil for 3-5 minutes.
- Remove from heat and stir in vanilla and soda.
- Pour over popcorn and stir until evenly coated.
- Pour into large cake pans and bake at 250 for 1 hour, stirring every 15 minutes.
Nutrition Facts : Calories 663.2, Fat 27.4, SaturatedFat 4.7, Sodium 768.2, Carbohydrate 105.1, Fiber 4.6, Sugar 67.3, Protein 4.4
CARAMEL PEANUT POPCORN
Sweet and sticky popcorn and peanuts in a caramel sauce. The sauce sets and becomes like a popcorn brittle. This is so good for snacking on while movie watching or for parties. This can be stored for a week in an airtight container.
Provided by dale7793
Categories Candy
Time 15m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Lightly oil a 26cm x 32cm Swiss roll pan.
- Pop the popping corn, either in a pot or in a popcorn popper.
- Discard any unpopped kernals.
- Transfer popcorn to prepared swiss roll pan.
- Sprinkle peanuts evenly over popcorn.
- Combine butter, sugar and honey in medium pan and stir over a low heat until sugar is dissolved.
- Bring to the boil and boil uncovered about 4 minutes or until syrup is a rich golden brown colour.
- Pour all over popcorn.
- Stand about 15 minutes and cut into pieces.
Nutrition Facts : Calories 3950.1, Fat 262.2, SaturatedFat 137.5, Cholesterol 534.3, Sodium 1447.8, Carbohydrate 417.2, Fiber 6.2, Sugar 392.6, Protein 19.2
CARAMEL PRETZEL-NUT POPCORN
Make and share this Caramel Pretzel-Nut Popcorn recipe from Food.com.
Provided by byZula
Categories Lunch/Snacks
Time 35m
Yield 32 cups
Number Of Ingredients 9
Steps:
- Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl.
- Set aside.
- In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter.
- Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
- Remove from the heat, and stir in the salt, vanilla, and baking soda.
- The mixture will foam up when you add the soda, so use a long spoon to stir.
- Immediately pour the sugar mixture over the popcorn and pretzels in the bag.
- Shake until evenly coated.
- For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.
Nutrition Facts : Calories 578.1, Fat 24.4, SaturatedFat 7.7, Cholesterol 22.9, Sodium 1186.6, Carbohydrate 81.5, Fiber 4.7, Sugar 24.8, Protein 13.3
CARAMEL PRETZEL NUT POPCORN
This is a very good holiday treat the my kids can't get enough of. It combines the sweetness of caramel with the saltiness of pretzels, nuts and popcorn. There is no mess because it is mixed in a large throw-away brown bag!
Provided by rookieswife
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 35m
Yield 32
Number Of Ingredients 9
Steps:
- Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside.
- In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
- Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated. For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 43 g, Cholesterol 22.9 mg, Fat 21.4 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 7.4 g, Sodium 616.7 mg, Sugar 16.1 g
CARAMEL CORN I
This caramel corn is great for Monday night football. The assortment of nuts makes it deluxe caramel corn. It takes a bit of time, but is more than worth it.
Provided by Terri McCarrell
Categories Desserts Candy Recipes Popcorn Candy Recipes
Yield 25
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
- Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
- Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
- Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.
Nutrition Facts : Calories 346.7 calories, Carbohydrate 40.1 g, Cholesterol 19.5 mg, Fat 20 g, Fiber 4.5 g, Protein 5.5 g, SaturatedFat 6 g, Sodium 180.5 mg, Sugar 19.8 g
CARAMEL CORN WITH NUTS
Make and share this Caramel Corn With Nuts recipe from Food.com.
Provided by Little Suzy Homemak
Categories Candy
Time 1h15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- Place popcorn in a large bowl; set aside.
- In a large heavy saucepan, combine the brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238* (soft-ball stage). Remove from the heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts.
- Transfer to two greased 13x9-inch baking pans. Bake at 200* for 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.
Nutrition Facts : Calories 259.4, Fat 13.1, SaturatedFat 6.3, Cholesterol 24.4, Sodium 222.7, Carbohydrate 35.7, Fiber 1.8, Sugar 23.8, Protein 2.3
BACON PEANUT CARAMEL CORN
My father is quite the snack monster. He has a (not so) secret drawer where he hides all of his popcorn, pretzels and candy bars. I get my love of sweet and salty treats from him. This bacon peanut caramel corn is a perfect gift for the Dad who has everything. Have fun with packaging, festive cellophane bags, take out containers or gift tins are all good options.
Provided by Zac Young
Categories < 60 Mins
Time 1h
Yield 12 cups
Number Of Ingredients 7
Steps:
- Pre Heat Oven to 375. Lay bacon out on a baking sheet and cook until the fat has rendered and the bacon is crispy, about 10 to 15 minutes.
- Reserve the rendered fat and set the bacon aside.
- Reduce the oven to 350 degrees.
- In a large pot, place 1 tablespoon of the reserved bacon fat and the popcorn. Put a lid or heat proof bowl on top (unless you want popcorn all over your kitchen). Cook over medium heat, shaking the pot intermittently until the popcorn slows to 1 pop every two or three seconds. Remove from heat and pour the popcorn into a bowl. (if you'd like to use air popped or microwave popcorn, that will work as well. Make sure it's a "natural" kind without the artificial butter flavor. 2 bags of microwave popcorn will give you more than enough for 8 cups.).
- Wipe out the popcorn pot, making sure there is residue and add the water, then the corn syrup and sugar. Cook on medium high heat, until the mixture turns a light amber color, about 6 to 8 minutes. You do not want to over cook the caramel.
- While the caramel cooks, spread the popcorn onto a baking sheet lined with a silicone mat, or parchment paper (if using parchment paper, make sure it fully lines the baking sheet or the caramel corn will stick.).
- Sprinkle the peanuts evenly over the sheet. Crumble the cooled bacon over the popcorn and peanuts. You want the bacon to be in small pieces. Season the popcorn with a generous pinch of salt. (If you are using microwave popcorn that is salted, omit this step).
- Once the caramel is light amber, drizzle it evenly over the sheet of popcorn, scraping the pot with a heatproof spatula. Immediately stir the popcorn mix and caramel to coat. The caramel will start to harden and not fully coat everything, that's ok, you just want to get the process started.
- Place the sheet in the oven and bake for thirty minutes, stirring the corn every 8 to ten minutes. When you stir the corn, make sure to scrape the caramel off the silicone mat and turn it over to coat.
- Once fully coated, remove from the oven and break the clusters apart with a fork, or your hands.
- Let fully cool. Once cool the caramel corn will store for a week in an airtight container protected from humidity.
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