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.
NUTTY AND NICE CRUNCHY CARAMEL POPCORN
Designer nuts and the zing of minced ginger raise this poppycock well above the store bought kind. Great for gifts! From Food and Drink Magazine.
Provided by Leslie
Categories Candy
Time 50m
Yield 8 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 250ºF.
- Combine popcorn and nuts in large bowl. Set aside.
- Melt butter in medium saucepan over medium heat.
- Stir in sugar, corn syrup and salt.
- Bring to a boil, stirring constantly then boil gently without stirring for 5 minutes.
- Remove from heat and stir in ginger root and baking soda.
- Pour over popcorn mixture.
- Toss to coat evenly and turn onto a large roast pan or baking sheet.
- Bake in centre of preheated oven, stirring occasionally, for 35 to 40 minutes or until crisp and caramel coloured.
- Turn out onto waxed paper-lined tray.
- Cool completely and break into pieces.
- Store in tightly covered container.
Nutrition Facts : Calories 417.5, Fat 29.7, SaturatedFat 7.8, Cholesterol 20.3, Sodium 222.8, Carbohydrate 37.9, Fiber 3.3, Sugar 21.6, Protein 5.2
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
OLD FASHIONED CARAMEL POPCORN
This is so yummy, an old family recipe. I use it at christmas as gifts. I place it in old but decorated coffee tins and give it to teachers and bus drivers as gifts, not to mention my Mom, brother and Grandma who wait for it. My kids love this stuff and it makes a great Friday night movie treat it you want to try something different. You can add nuts, but I never do!!
Provided by Erica_Hildebrand
Categories Dessert
Time 30m
Yield 2 ice cream pails worth
Number Of Ingredients 6
Steps:
- In a saucepan mix butter brown sugar, corn syrup and vanilla and bring to a boil.
- Boil for 5 to 6 minutes stirring occasionally.
- Remove from the heat and stir in the baking soda until the mixture has puffed up.
- Allow 1 minute to rest.
- Placed popped popcorn in a large baking dish.
- (I use my very large turkey roasting pan without the lid.) Pour mixture over popcorn and stir until well coated.
- Bake at 300 degrees for 10 minutes.
- Stir well to make sure the bottom doesn't burn, Bake for another 10 minutes.
- Pour onto a large surface to cool.
- (I cut a green garbage bag in half and cover my dining room table with it before pouring out the popcorn onto it. It saves on clean up.) Break apart to serve.
Nutrition Facts : Calories 3999.9, Fat 138.8, SaturatedFat 80, Cholesterol 325.3, Sodium 1660.1, Carbohydrate 675.9, Fiber 51.4, Sugar 348.3, Protein 47.1
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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