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.
NUTTY CARAMEL POPCORN
A great twist on boring old popcorn. Mix and match whatever nuts you prefer. I've used this an extra gift for Christmas and for parties.
Provided by Carmen B.
Categories Lunch/Snacks
Time 1h40m
Yield 16 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F. Butter a large roasting pan.
- Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze.
- In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring.
- Remove from the heat and mix in the vanilla and baking soda. BE VERY CAREFUL WITH THE SODA AS IT MAY MAKE THE SYRUP FOAM UP AND SPATTER A BIT!Gradually pour the glaze over the popped corn mixture, stirring to coat well.
- Bake until dry; stirring occasionally, approximately 1 hour.
- Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan.
- Break into clumps. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts : Calories 339.4, Fat 23.4, SaturatedFat 6.2, Cholesterol 15.2, Sodium 149.2, Carbohydrate 32.1, Fiber 2.7, Sugar 17.4, Protein 4.5
CIRCUS CARAMEL CORN WITH SMOKED ALMONDS AND SEA SALT
Provided by Food Network
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Line a large baking sheet with parchment paper or aluminum foil and grease generously with the spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
- Combine the popcorn, salt and oil in a large deep pot with a lid and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid and cook, shaking the pot frequently to redistribute the kernels. Cook until all the kernels have popped, 6 to 8 minutes. Transfer the popcorn to the large prepared bowl, discarding any un-popped kernels.
- Combine 1/4 cup water, the sugar and corn syrup in a large deep pot over moderately high heat and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the butter and baking soda and stir continuously to melt the butter and combine the ingredients, about 20 seconds. Working quickly, pour the sugar mixture (caramel) over the popcorn, and add the almonds, cashews and chocolate, if using. Use the prepared spoon to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Sprinkle with sea salt. Break the caramel corn into smaller, bite-size pieces and serve.
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.
LINDA'S NUTTY CARAMEL POPCORN
I used to live in NH and lots of times went to the beach, where they sell the most delicious caramel nut popcorn. This recipe does the trick for me when I am wanting some, now that I live away from the beach. It is an INCREDIBLE snack any time of day or night! Preparation time does not include the time used to make popcorn.
Provided by Lindas Busy Kitchen
Categories Candy
Time 35m
Yield 2 lg. tins
Number Of Ingredients 8
Steps:
- Pop popcorn, and set aside to cool.
- Mix popcorn and nuts together on a lg. cookie sheet (no smaller than 11x17x2-inch).
- Preheat oven to 300°F.
- In heavy saucepan add sugars, butter, and syrup. Cook, stirring constantly, for about 8 minutes to 245-250°F using a candy thermometer.
- Remove from heat, and add soda and vanilla. Stir well, until creamy.
- Pour over popped corn and nuts, and mix well to coat all the corn with the mixture.
- Bake at 300°F, for 10 minutes, then stir.
- Bake 10 more minutes
- Transfer to a large sheet of aluminum foil.
- Spread mixture thin. Let cool completely.
- Break up, and store in an airtight container.
Nutrition Facts : Calories 2048.9, Fat 115.8, SaturatedFat 46.2, Cholesterol 162.8, Sodium 1518.8, Carbohydrate 251.8, Fiber 13.9, Sugar 176.2, Protein 22.6
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