OVEN-BAKED CARAMEL CORN
This homemade caramel popcorn is SO much better than store-bought. It's crispy, sweet, buttery perfection! And it makes a great gift!
Provided by Brenda | A Farmgirl's Dabbles
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 250° F.
- Spread freshly popped corn (we use this stovetop popper) onto two large rimmed pans. Place in the oven to keep popcorn warm and crisp.
- In a heavy 2-quart saucepan over medium heat, combine butter, brown sugar, corn syrup, and salt. Stir every now and then, dissolving the sugar. Bring mixture to a boil and cook until it reaches the firm ball stage of 248° F, using a candy thermometer. This should take about 5 minutes or so.
- Remove from heat and stir in baking soda. Caramel mixture will foam.
- Remove popped corn from oven and pour hot caramel mixture over it, in a fine stream. Fold to mix well. Return pans to oven for 45 minutes, stirring and scraping up caramel from bottom of pans every 15 minutes. Remove pans from oven to a cooling rack. Once caramel corn is cool enough to handle, and not yet hardened, break up any large clumps using your fingers. Then let caramel corn cool completely. Serve immediately or store in an airtight container for up to a week.
Nutrition Facts : Calories 262 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 200 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CLASSIC CARAMEL CORN
Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g
EASY HOMEMADE CARAMEL CORN
Our Easy Homemade Caramel Corn is a family favorite. It is super yummy and super easy. And you don't need Corn Syrup for this recipe.
Provided by Two Sisters Crafting
Categories Popcorn
Time 25m
Number Of Ingredients 6
Steps:
- Make popcorn.
- Salt popcorn and set aside.
- Melt 1 cup of butter in a medium saucepan over medium heat.
- Add 1 cup of brown sugar and stir until thoroughly mixed.
- Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
- When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
- Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
- Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
- Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
- Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
- Let the popcorn cool.
- Serve.
SWEET BAKED CORN
This recipe was given to me by a neighbor, Pat Dunaway when we lived in Colorado many years ago. Whenever we had a cul-de-sac BBQ, which was several times a year, she didn't dare come without bringing it. It was loved by all. It is very simple to make.
Provided by CarrolJ
Categories Corn
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix, sugar, salt, flour, milk and eggs.
- Add corn.
- Stir in Butter.
- Bake 375 degrees in a well greased baking dish for 45 minutes or until firm.
SUPER FAST, DELICIOUS, EASY, AND OOEY GOOEY CARAMEL CORN
This caramel corn whips up really fast and is the perfect consistency and taste. I received it from some good friends of my parents. It always goes over well when a bunch of friends or family get together. Even though its easy, my husband requests it often. We like light corn syrup, but if you prefer a stronger flavor, use dark.
Provided by Delish
Categories Dessert
Time 5m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, bring to a boil butter, brown sugar, and corn syrup.
- Place popped popcorn in large bowl and drizzle caramel mixture gradually over popcorn, while tossing and stirring to coat evenly.
- Make sure to scrape the bottom as the mixture settles.
- We love to serve it warm in all its ooey gooey goodness! Once you start, you can't stop.
CARAMEL CORN
Homemade Caramel Corn has never been easier! It's an incredibly addictive snack that is sweet, crunchy, and so easy to make!
Provided by Janelle
Time 1h
Number Of Ingredients 7
Steps:
- Pop popcorn according to package directions.
- Have two bowls ready.
- Pour popcorn in one bowl.
- Gently Shake the bowl to get the seeds to the bottom of the bowl.
- Remove popcorn slowly into the second bowl leaving seeds in the 1st bowl.
- Toss seeds. Repeat with the second and third bag.
- Prepare 2 baking sheets with a baking mat or parchment paper.
- Preheat oven to 250*F
- In a pot, add butter and cook over medium heat until melted.
- Add brown sugar, corn syrup and salt.
- Bring to a boil and cook for an additional 4 minutes, stirring regularly so caramel doesn't burn on the bottom of the pan.
- After 4 minutes, turn off the heat and remove the pan from heat.
- Add vanilla extract and be prepared for the mixture to spit at you. Stir to incorporate.
- Add baking soda and stir. Mixture will become fluffy and increase in volume.
- Pour caramel mixture over your prepared popcorn.
- Stir well, careful not to touch the caramel mixture to your skin or it will burn you.
- Spread caramel corn on baking sheets, dividing mixture between the two sheets.
- Evenly space the racks in your oven so you can get both in there at the same time, one on top and one on bottom.
- Bake for 15 minutes.
- Remove caramel corn, and stir. Place back in oven on the opposite oven shelf.
- Repeat 15 minute baking and stirring intervals until caramel corn has been baked 2 times total.
- Remove from the oven, stir and let cool.
- I like to stir again after caramel corn has been out of the oven for 5 minutes to prevent clumping.
- Serve once cool.
Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 509 milligrams sodium, Sugar 41 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
OVEN CARAMEL CORN
This is my mom's caramel corn recipe. This caramel corn melts in your month. Our family enjoys it every Christmas, but it never lasts long!
Provided by Rmprivatt
Categories Appetizers and Snacks
Time 1h20m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 22.4 g, Cholesterol 15.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 4.4 g, Sodium 275.5 mg, Sugar 14.8 g
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