Caramel Apple Popcorn Clusters Recipes

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CARAMEL APPLE MONSTER MUNCH



Caramel Apple Monster Munch image

Make sure to use stove-popped popcorn for this recipe--not the microwave type--to ensure that your munch will be extra crisp and delicious.

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 10 to 12 servings (8 1/2 cups)

Number Of Ingredients 10

2 tablespoons vegetable oil
1/3 cup popcorn kernels
Nonstick cooking spray, for spraying the bowl and spatula
1 cup salted cocktail peanuts
3/4 cup packed light brown sugar
6 tablespoons (3 ounces) unsalted butter
1/4 cup light corn syrup
3/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups lightly crushed red and/or green apple chips

Steps:

  • Heat the oil in a large heavy-bottom pot over medium heat until very hot and shimmering. Add the popcorn and immediately cover with a lid. Shake the pot constantly, holding the lid on with a heatproof holder, until the popping starts, about 1 minute. Reduce the heat to medium and continue to shake the pot until the popping slows to just a few per 5 seconds, 1 to 2 minutes more. Remove from the heat and let stand for another minute to allow any last kernels to pop.
  • Spray a very large bowl with nonstick cooking spray. Put the popcorn in the bowl and remove any unpopped kernels. Add the peanuts. Spray a rubber heatproof spatula with the cooking spray and place next to the bowl.
  • Combine the brown sugar, butter, corn syrup and salt in a medium saucepan and set over medium heat. Cook, stirring, until melted and the edges of the mixture begin to bubble. Clip a candy thermometer to the pan so the bottom of the thermometer is resting in the sugar syrup but not touching the bottom of the pan. Boil, stirring, until the thermometer registers 300 degrees F (the hard-crack stage), about 8 minutes.
  • Turn off the burner and add the vanilla. Stir briefly--about 5 seconds--being careful not to burn yourself as the mixture bubbles up.
  • Immediately pour the caramel evenly over the popcorn and quickly stir with the prepared rubber spatula until the pieces are mostly separated, about 3 minutes. Pull apart any larger clumps, being careful because the caramel will still be hot in spots. Stir in the apple chips.

CHUNKY CARAMEL POPCORN CLUSTERS



Chunky Caramel Popcorn Clusters image

This recipe is from Land O lakes, and they have a winner here for sure. It is downright habit forming! Once you start eating it, you just can't stop! A mixture of dark chocolate, white chocolate, cashews, and pecans that can't be beat.

Provided by Lou6566

Categories     Lunch/Snacks

Time 1h20m

Yield 38 serving(s)

Number Of Ingredients 10

12 cups popped popcorn
1 (9 3/4 ounce) can whole cashews (2 cups)
1 (5 ounce) bag pecan halves (1 1/2 cups)
1 cup firmly packed brown sugar
3/4 cup butter (land O lakes)
1/2 cup light corn syrup
1 teaspoon baking soda
1 cup dark chocolate chips
1/2 teaspoon shortening
1 1/2 cups white chocolate chips

Steps:

  • Heat oven to 250°F Place popcorn, cashews and pecans in large roasting pan.
  • Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.
  • Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.).
  • Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.
  • Store in container with tight-fitting lid or resealable plastic food bag.
  • Recipe Tip
  • Chocolate and white baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. Drizzle chocolate mixtures with fork or spoon.

CARAMEL CORN CLUSTERS



Caramel Corn Clusters image

Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night munchie? Check. Deploy these nutty clusters for any and all occasions.

Categories     Small Plates     Dessert     Candy     Butterscotch/Caramel     Corn     Peanut     Kid-Friendly     Quick & Easy     Gourmet     Kidney Friendly     Vegetarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     snack     Halloween     Fall

Yield Makes about 12 cups

Number Of Ingredients 10

2 tablespoons vegetable oil
1/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
11/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts (5 oz)
Special Equipment
a candy thermometer

Steps:

  • Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
  • Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
  • Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.

CARAMEL POPCORN CLUSTERS



Caramel Popcorn Clusters image

Two favorites--gooey caramel and freshly popped popcorn come together to make this fun treat.

Provided by Allrecipes Member

Time 35m

Yield 12

Number Of Ingredients 7

12 each aluminum foil baking cups
½ (9 ounce) package Werther's Original Caramels, unwrapped
¼ cup sugar
2 tablespoons milk
4 cups popped popcorn
¼ cup cashews
¼ cup sliced almonds

Steps:

  • Preheat oven to 250 degrees F. Line a muffin pan with aluminum foil baking cups. Spray cups with non-stick cooking spray.
  • Melt caramels, sugar, cream, and water in small saucepan over medium heat until mixture boils, stirring frequently. Cook 5 minutes or until sugar and caramels are completely melted.
  • Combine popcorn and nuts in a large mixing bowl. Drizzle caramel over popcorn mixture and toss to evenly coat. Divide caramel popcorn into prepared cups.
  • Bake 20 minutes. Let cool completely before removing from baking cups.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 15.1 g, Cholesterol 1.6 mg, Fat 5.6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 1.5 g, Sodium 84.7 mg, Sugar 4.5 g

NILLA CARAMEL POPCORN



NILLA Caramel Popcorn image

Caramel popcorn with Mini NILLA Wafers is easy to make and fun to eat.

Provided by Allrecipes Member

Time 1h5m

Yield 18

Number Of Ingredients 5

1 (14 ounce) package KRAFT Caramels
3 tablespoons butter or margarine
1 tablespoon water
12 cups air-popped popcorn
2 cups Mini NILLA Wafers

Steps:

  • Heat oven to 300 degrees F. Cook caramels, butter and water in large saucepan on low heat until caramels are melted, stirring frequently.
  • Combine popcorn and wafers in large bowl. Add caramel mixture; toss to coat. Spread onto large greased baking sheet.
  • Bake 20 min., stirring after 10 min. Spread onto sheet of waxed paper; cool. Break into clusters.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 29.4 g, Cholesterol 8.3 mg, Fat 5.9 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 115.9 mg, Sugar 15 g

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Top Asked Questions

What is the best way to make caramel popcorn?
Cook over medium high heat until thick and dark golden brown, stirring constantly. Then add cinnamon, nutmeg, allspice, and crushed apple chips and stir into caramel. Spread popcorn onto a lined baking sheet and pour caramel over popcorn, then mix until popcorn is evenly coated.
How do you cook popcorn kernels in a pan?
Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover. Line bottom of a large shallow baking pan with foil. Lightly oil foil.
How do you make popcorn with corn syrup and brown sugar?
Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat. Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat.
How to pop popcorn on the stove top?
Heat canola oil and 3 popcorn kernels over medium high heat on stovetop. Once kernels have popped, add remaining popcorn kernels. Remove pot from stove, shake to coat all kernels in oil, and place pot back onto stove until timing of pops is approximately 3 seconds apart.

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