Caramel Corn Clusters Recipes

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CLASSIC CARAMEL CORN



Classic Caramel Corn image

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

Mazola Pure® Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
½ cup Karo® Light OR Dark Corn Syrup
½ cup butter OR margarine
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract

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

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.

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 APPLE POPCORN CLUSTERS



Caramel Apple Popcorn Clusters image

Provided by Food Network Kitchen

Time 1h

Yield about 2 dozen clusters

Number Of Ingredients 12

2 tablespoons vegetable oil
2/3 cup popcorn kernels
4 cups dried apple chips, broken into pieces
1 cup unsalted almonds, roughly chopped
2 cups apple juice
2 cups packed light brown sugar
1/4 cup light corn syrup
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
Kosher salt
1/4 teaspoon apple pie spice
1 tablespoon applejack or other apple brandy (optional)
1/4 to 1/2 teaspoon cayenne pepper (optional)

Steps:

  • Line 2 baking sheets with parchment paper. Heat the vegetable oil in a pot over medium-high heat. Add the popcorn kernels; cover and cook, shaking the pan, until the popping subsides. Remove from the heat and let any remaining kernels pop for 30 more seconds. Divide the popcorn between the prepared baking sheets, discarding any unpopped kernels. Scatter the apple chips and almonds on top.
  • Make the caramel: Bring the apple juice, brown sugar and corn syrup to a boil in a large heavy-bottomed saucepan over medium-high heat. Cook without stirring until the mixture is deep amber and a candy thermometer registers 280 degrees F, about 30 minutes (the caramel will bubble vigorously toward the end of the cooking time).
  • Stir the butter into the caramel until melted. Add 2 teaspoons salt and the apple pie spice. Add the applejack and cayenne, if using, and cook until slightly thickened, about 1 minute. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with two rubber spatulas. Let cool slightly, then separate the mixture into clusters while still warm. Let cool completely.

CHOCOLATE PECAN CARAMEL CLUSTERS



Chocolate Pecan Caramel Clusters image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Number Of Ingredients 0

Steps:

  • For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
  • Stir 1 1/3 cups chopped nuts into the warm caramel; cool until the mixture is thick enough to hold its shape. Drop spoonfuls onto an oiled parchment-lined baking sheet; let set. Top with melted chocolate and sprinkle with coarse sea salt.

THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE



The Easiest and Best Caramel Corn I've Ever Made image

Oh LORD, have mercy! LOL! This stuff is the kind-of snack you sit down in front of the tv with and you look down and it's all gone! The best part about this recipe is (other than the end product) the fact no candy thermometer is necessary.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 1h10m

Yield 1 1/2 gallon bag

Number Of Ingredients 7

2/3 cup unpopped popcorn
2 tablespoons oil (for popping)
1 cup butter
2 cups brown sugar
1 teaspoon salt
1/2 cup corn syrup
1 teaspoon baking soda

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.

Nutrition Facts : Calories 2664.2, Fat 141, SaturatedFat 80.1, Cholesterol 325.4, Sodium 3554.4, Carbohydrate 369.1, Fiber 0.5, Sugar 311.9, Protein 2.1

CARAMEL CASHEW CLUSTERS



Caramel Cashew Clusters image

Several years ago, a co-worker came across candies like these in a store and asked if I could make them. After some trial and error, I came up with a winning recipe. -Karen Daniels, Jefferson City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 5

2 teaspoons butter
2 pounds milk chocolate candy coating, coarsely chopped, divided
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream

Steps:

  • Line baking sheets with waxed paper and grease paper with butter; set aside., In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set., In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.

Nutrition Facts : Calories 228 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

VANILLA CARAMEL CORN



Vanilla Caramel Corn image

This recipe gives a sweet and tasty twist to microwave popcorn. When I first tried it at a party, I couldn't stop eating it!-Janel Andrews, Jerome, Idaho

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 7 quarts.

Number Of Ingredients 6

3 packages (3.3 ounces each) butter-flavored microwave popcorn
1-1/3 cups packed brown sugar
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 cup butter, cubed
1 teaspoon vanilla extract

Steps:

  • Pop popcorn according to manufacturer's directions. Transfer to two very large bowls; discard any unpopped kernels., In a large heavy saucepan, combine brown sugar and corn syrup. Bring to a boil over medium heat; cook and stir for 3 minutes. Carefully stir in milk and butter; return to a boil. , Remove from the heat; stir in vanilla. Pour over popcorn and toss to coat. Spread in a single layer on greased 15x10x1-in. baking pans. , Bake at 250° for 40 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.

Nutrition Facts : Calories 159 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 132mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

CARAMEL CORN I



Caramel Corn I image

This caramel corn is great for Monday night football. The assortment of nuts makes it deluxe caramel corn. It takes a bit of time, but is more than worth it.

Provided by Terri McCarrell

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Yield 25

Number Of Ingredients 11

5 tablespoons vegetable oil
2 ½ cups unpopped popcorn
1 cup butter
2 cups packed brown sugar
½ cup light corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanuts
1 cup chopped pecans
1 cup almonds

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
  • Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
  • Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
  • Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 40.1 g, Cholesterol 19.5 mg, Fat 20 g, Fiber 4.5 g, Protein 5.5 g, SaturatedFat 6 g, Sodium 180.5 mg, Sugar 19.8 g

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