Caramel Corn Flakes Recipes

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.

CARAMEL CORN COOKIES

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel corn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, flour, baking powder, baking soda and the remaining 2/3 cup caramel corn. Stir in the oats and coconut.
• Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CARAMEL CORNFLAKE COOKIES

Steps:

• Preheat oven to 180°C or 350°F
• Melt the butter in a large pan. Then add sugars and cook, stirring, until combined. Remove from heat
• Add all of the remaining ingredients and stir gently until combined
• Place level tablespoons pf mixture, about 3cm apart , on lightly greased oven trays
• Bake in a moderate oven (180C / 350F) about 15 minutes or until golden brown
• Stand for 5 minutes before removing from trays to cool on a wire rack.

CHOCOLATE CARAMEL CRISPY CAKES

Steps:

• Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
• Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

EASY CORNFLAKE TART

Steps:

• Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
• Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
• Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
• Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.

CARAMEL CORN POPS RECIPE

Steps:

• Preheat the oven to 250 degrees F.
• Pour corn pops into two 9x13" pans.
• In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar.
• Cook for two minutes or until it starts to bubble around the edges.
• Remove saucepan from heat.
• Stir in baking soda (this helps coat the corn pops) and whisk until it's completely mixed.Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
• Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
• Remove the pans from the oven and dump the pops on wax paper.
• Break into pieces and enjoy!

CHOCOLATE CARAMEL CRISPY CAKES

Steps:

• Break the candy bars into bits and drop them into a saucepan.
• Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula.
• When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and stir them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
• Fill the mini muffin papers (about 40) with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

CARAMEL CORN FLAKES

Steps:

• 1. In 3-quart sacuepan, combine margarine, milk and caramels. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat.2. Add KELLOGG'S CORN FLAKES cereal to caramel mixture. Stir until well-coated. With back of tablespoon, press mixture evenly and gently into 9 x 9 x 2-inch pan coated with cooking spray. Let cool at room temperature. Cut into bars when firm. Store in airtight container.