Best Seller Caramel Corn Recipes

THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE

Steps:

• Preheat the oven to 200°.
• Spray your largest cookie sheets.
• Pop the popcorn in the oil and set aside. I do this in two batches. Place in a very large bowl. (Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
• Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup. Bring to a rolling boil.
• When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon. (I used a plastic spatula and ended up sacrificing it)
• Remove from the heat and add the soda. Pour caramel directly on the popcorn and stir to coat completely.
• Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes. Allow to cool and break into pieces. Store in zip-top bags.

MY AMISH FRIEND'S CARAMEL CORN

Steps:

• Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
• Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
• Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
• Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

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.

BEST EVER CARAMEL CORN

Steps:

• Preheat oven to 250 degrees. Fill two large bowls with the popcorn and set out two large baking sheets.
• In a large sauce pan on the stove, combine butter, sugar, and corn syrup over medium heat. Stir constantly and bring to a rapid boil. Continue to stir for 3-4 minutes, remove from heat and stir in vanilla then immediately stir in baking soda (be careful, mixture will bubble up!). Pour caramel over popcorn and stir with a rubber spatula until well-coated.
• Place baking sheets in the preheated oven and cook for 15-60 minutes, stirring every 15 minutes. ***For chewier popcorn, cook only 15-30 minutes. For crispier popcorn, cool closer to 45-60 minutes. My favorite is about 35-40 minutes for a crispy start and a chewy finish!
• Allow to cool, then serve or store in airtight container up to 3 days.

ALMOST-FAMOUS CARAMEL CORN

Steps:

• Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet.
• Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.

SOFT CARAMEL CORN

Steps:

• Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.
• In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
• Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.

BEST SELLER CARAMEL CORN

Steps:

• When I make this recipe, it's the only time I haul out my hot-air popcorn popper; use 1/3 cup popcorn to achieve the 8 cups of popped corn.
• Preheat oven to 275F; have ready a jelly roll pan.
• Place popped corn in a very large bowl.
• In a large, heavy saucepan over high heat, combine the sugar, butter and corn syrup and bring to a boil; let boil for two minutes, stirring continuously.
• Remove from heat.
• Note that it is IMPORTANT to use a large saucepan, as this mixture will bubble up.
• Add baking soda and vanilla to sugar mixture and combine well.
• Pour this mixture over popped corn and combine, then spread mixture out onto jelly roll pan.
• Bake in preheated oven for 40 minutes, stirring well every 10 minutes.
• Let cool before eating.

OVEN CARAMEL CORN

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Pour popcorn into a very large bowl.
• Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-low heat. Cook, stirring continuously, until mixture begins to bubble, but not boil, about 10 minutes. Remove from heat; stir in baking soda carefully. Pour over popcorn; mix until evenly coated.
• Spread coated popcorn on 2 jelly roll pans.
• Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.