Baked Caramel Popcorn Recipes

BAKED CARAMEL POPCORN

Steps:

• Preheat oven to 150 degrees. Line a baking sheet.
• In a heavy saucepan, add the butter, sugar, honey, salt and vanilla essence and combine. Allow the mixture to come to a boil, stirring occassionally.
• Once boiled, keep the flame on simmer and cook the mixture for a further five minutes.
• Switch off and add the soda. The caramel will start to bubble and sizzle. Allow it to settle.
• Pour this caramel into the popcorn and toss till well covered.
• Spread on the sheet evenly and bake for 20 minutes, stirring every five minutes to ensure proper baking.
• Allow to cool and store in an airtight container.

BAKED CARAMEL POPCORN

Steps:

• Preheat the oven to 250ºF.
• Melt the butter in a saucepan over medium heat. Add the sugar, corn syrup, and salt; stir to combine. Bring to a boil, stirring constantly. Once the mixture comes to a boil, let it boil for 5 minutes without stirring.
• Remove from the heat and stir in the vanilla and the baking soda. Be careful - as the mixture will bubble up.
• Gradually pour the caramel over the popped corn, mixing well. (I usually have the popcorn in 2 big bowls to give me enough room to stir to coat it with caramel.)
• Turn the coated popcorn out onto 2 large, shallow baking sheets. I usually use half sheet baking sheets.
• Bake in the preheated oven for 30 minute, or until fairly dry, stirring twice during baking time. Remove from the pan and break into pieces.
• Store the caramel popcorn in an air-tight container.

EASY BAKED CARAMEL POPCORN

Steps:

• Gather the ingredients. Preheat oven to 250 F/130 C/Gas 1/2.
• In a large roasting pan, combine the popped popcorn and nuts, if using. Place the pan in the preheated oven while you prepare the glaze mixture.
• In a medium saucepan, combine the brown sugar , corn syrup, butter, and salt. Bring the sugar and butter mixture to a full boil over medium heat, stirring constantly.
• Continue to boil for 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla . The mixture will bubble when the baking soda is added.
• Remove pan from oven. Pour the caramel mixture over the warm popcorn and nuts. Toss to coat the popcorn and nuts thoroughly, using a spatula.
• Return the popcorn to the oven and continue baking for one hour, stirring the mixture about every 10 minutes.
• Cool and break apart. Store in an airtight container for up to one week.

CARAMEL POPCORN

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.

CLASSIC CARAMEL CORN

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.

BAKED CARAMEL POPCORN

Steps:

• Melt butter, stir in syrup, brown sugar and salt.*.
• Bring to a boil over medium heat, stirring.
• constantly, important to dissolve sugar.
• Boil without stirring for 5 minutes.
• Remove from heat and stir in vanilla and soda.
• Pour over popcorn in roaster and stir to coat evenly.
• Bake in 200° oven for 1 hour stirring every 15 minutes.
• Remove from oven and let cool completely.
• Store in airtight container.
• *Put ingredients in a large pot, when you add the baking soda at the end, it will foam up.

OVEN CARAMEL CORN

Steps:

• Heat oven to 200°F. Divide popcorn and pecans between 2 ungreased rectangular pans, 13x9x2 inches.
• Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Stir in baking soda.
• Pour mixture over popcorn and walnuts; stir until well coated. Bake 1 hour, stirring every 15 minutes.

OVEN CARAMEL POPCORN

Steps:

• In a small pot add sugar, syrup, margarine or butter, cream of tarter and salt. Mix and boil until the bubbly stage (about 5 minutes).
• Test a drop in water until (like soft caramel) forms a ball.
• Remove from heat and add baking soda. It will SUDDENLY fluff up. QUICKLY add this to the tall large pot (gumbo or soup size) of prepared popcorn.
• SPEEDILY mix well to coat the popcorn with the syrup mixture. It will be very sticky.
• Pour and spread into a margarine greased 9x12 pan or larger pan. Bake 1 hour at 200 degrees.
• Remove and place cooked caramel popcorn onto a wax paper to cool.
• Once cooled, then crumble (like Cracker Jacks) and place into air tight containers to keep crunchy.
• Get ready to file this one in your favorite recipes .

CARAMEL POPCORN

Steps:

• Pop popcorn according to manufacturer's directions. Meanwhile, in a large heavy saucepan, combine the peanuts, almonds, brown sugar, butter, corn syrup, peanut butter and molasses. Bring to a boil over medium heat; cook and stir for 5 minutes. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). In a very large bowl, combine popcorn and pecans. Add hot syrup mixture and toss to coat. Spread onto greased baking sheets. , Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.