Caramel Candy Popcorn Recipes

EASY CARAMEL POPCORN

Steps:

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

CHOCOLATE CARAMEL POPCORN

Steps:

• Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
• To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
• Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
• Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
• Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.

CARAMEL CANDY POPCORN RECIPE - (4.6/5)

Steps:

• Preheat oven to 250°F. Line two baking sheets with parchment paper. In a bowl, toss together peanuts, craisins, pretzels and M&Ms. Divide the mixture between the two baking sheets. Set aside. In a large cast iron pot, heat cooking oil over high heat with one kernel inside. Once the kernel pops, add about ¾ cup popcorn kernels. Once the popping reduces, lower the heat to medium-low. When all the kernels have popped, remove the pot from stove and let it rest with the lid on. In the meantime, prepare your caramel sauce. Add the sugar to a medium size saucepan over high heat. Stir continuously until the sugar melts and begins to boil, add butter and whisk. When the butter has melted and the mixture is now thick, slowly add the whipping cream. Be sure to add the cream slowly as it will boil and may splatter. Whisk until a thick caramel sauce forms. Remove from heat. Transfer the popcorn to a large bowl. Sprinkle with pumpkin pie spice, then pour the caramel over the popcorn and toss until the popcorn is completely coated with caramel. Divide the popcorn between the prepared baking sheets with the peanuts, craisins, pretzels and M&Ms. Bake for about 20-25 minutes. Just until the caramel has set and all the ingredients have warmed. Be sure not to burn the popcorn. Transfer to a serving bowl sprinkle with salt if desired, and enjoy!

ULTIMATE CARAMEL CHOCOLATE POPCORN

Steps:

• Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,

CARAMEL CANDY POPCORN

Steps:

• Combine brown sugar (or white), light corn syrup, butter or margarine and salt in a mixing bowl.
• When it's all mixed together put into a pot or saucepan and bring to a boil.
• Stop stirring and let it bubble for 5-8 minutes.
• While it's boiling pop the popcorn.
• Pour popcorn into a large bowl* (Remove kernels)*.
• Pour the mixture over the popcorn and mix it around until all the popcorn is coated with the caramel sauce.
• Take the coated popcorn and put on an ungreased baking sheet.
• I suggest to put tinfoil down to make clean up easier!
• Put on middle rack in the oven and cook at 250°F for 45 minutes.
• Let cool and put in a bowl and enjoy!
• *For more of a buttery taste use white sugar*.

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.

CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup.
• Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely.
• Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

EASY CHOCOLATE-CARAMEL POPCORN

Steps:

• Preheat oven to 300°F.
• Place the caramels, butter, and water in a heavy saucepan. Cook on low heat until the caramels are completely melted, stirring frequently.
• Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels. Drizzle with the caramel mixture; toss to evenly coat. Spread onto a large greased baking sheet.
• Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto a sheet of waxed paper; cool completely.
• Break apart until small clusters or individual pieces. Store in a tightly covered container at room temperature for up to one week.

CHEWY CARAMEL-COATED POPCORN

Steps:

• Line two 15x10x1-in. pans with parchment. In a large heavy saucepan, melt butter over medium-high heat. Add brown sugar and syrup, stirring to dissolve brown sugar. Bring to a full rolling boil. Boil and stir 1 minute. Remove from heat and quickly stir in vanilla., Pour caramel mixture over popcorn; stir lightly to coat. Using a rubber spatula, press popcorn into prepared pans. Cool. Pull apart into pieces. Store in airtight containers.