Nutty Baked Caramel Corn Food

NUTTY CARAMEL CORN

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 BAKED CARAMEL CORN

Steps:

• Preheat oven to 250 degrees.
• Place popped popcorn into a large 4" deep buttered baking pan and place it in the oven to keep warm.
• In a large saucepan, melt the butter over low heat.
• Stir in brown sugar, corn syrup, and salt.
• Bring to a boil, stirring constantly.
• Boil without stirring for 5 minutes.
• Remove from the heat and quickly stir in the soda & vanilla.
• Remove popcorn from the oven.
• Slowly pour syrup mixture over popcorn and add nut mix, mixing well.
• Butter a 15.5"x10.5"x1" baking pan.
• Turn all into the pan.
• Bake at 250 degrees for 1 hour, stirring every 15 minutes.
• Remove from oven & cool completely.
• Break or cut apart.
• Store in tightly covered container.

CARAMEL CORN

Steps:

• In a large, heavy-bottomed pot, heat oil and kernels over high heat, uncovered, until first pop. Cover and remove from heat for 1 minute. Return to high heat and shake until popping ceases. Sprinkle with salt and shake to distribute evenly. Measure 3 1/2 cups of popcorn, and reserve.
• Place sugar in a saucepan and add enough water to cover. Cook until caramelized and golden then stir in the reserved popcorn and peanuts. Pour onto greased sheet pan and break up slightly into clumps.

HEATHER'S BAKED CARAMEL CORN

Steps:

• Preheat oven to 250 and coat roaster pan with butter or cooking spray - I use a non-stick roaster, which is just perfect for this recipe.
• Pop popcorn right into roaster pan.
• Over medium heat (don't go any higher or it might burn - I set my burner at 4.5 on a 9 scale), combine butter, brown sugar, splenda, karo syrup and salt.
• Bring to a boil - Boil for 5 minutes without stirring.
• Remove from heat and stir in vanilla and baking soda.
• Working quickly, dump caramel mixture onto popcorn and stir until well distributed.
• Bake for 30 minutes stirring once after 15 minutes to even out the caramel making sure that all pieces are coated nicely.
• If you like, cool popcorn on parchment paper, especially if you aren't using a non-stick pan - I just leave mine in the non-stick roaster, stirring every once in awhile until completely cool.
• Store in covered tupperware dish - if you have any leftover!

NUTTY CARAMEL CORN

Steps:

• In saucepan, combine brown sugar, margarine, corn syrup, and salt.
• Boil for 6 minutes, stirring constantly.
• Add flavorings, cream of tartar, and soda.
• Pour over popped corn and nuts, mixing thoroughly.
• Spread glazed mixture out on a large baking sheet.
• Bake in 200 oven for one hour.

CARAMEL CORN

Steps:

• Preheat oven to 250°. Place popcorn in 2 large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes. , Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes., Remove from oven and break apart while warm. Cool completely. Store in airtight containers.

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.