Nilla Caramel Popcorn Food

CRISPY VANILLA-CARAMEL POPCORN

Steps:

• Preheat oven to 300ºF. In a 4-quart Dutch oven, heat and stir the brown sugar, granulated sugar, vegetable oil spread, and salt over medium heat until just boiling and sugar is dissolved.
• Stir in vanilla.
• Add popcorn and toss to coat.
• Spread coated popcorn in a shallow roasting pan.
• Bake, uncovered, for 15 minutes, stirring once.
• Transfer popcorn to a large piece of foil or a large roasting pan to cool.

NILLA CARAMEL POPCORN

Steps:

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

NILLA CARAMEL POPCORN

Steps:

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

NUTTY CARAMEL POPCORN

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.