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.
CARAMEL CORN I
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
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
CARAMEL CORN
A sweet crunchier version of an all-time favorite snack that's perfect for picnics, family movie nights or gifting.
Provided by By Betty Crocker Kitchens
Categories Gifts & Decor
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
- In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
- Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
- Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.
Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cup, Sodium 530 mg, Sugar 30 g
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
ALMOST-FAMOUS CARAMEL CORN
Baseball and Cracker Jack (yes, it's Jack, not Jacks!) go way back: The caramel popcorn and peanut mix, introduced in 1893, hit the big time in the early 1900s when "Take Me Out to the Ball Game" became baseball's unofficial anthem. Today, baseball fans still sing the song (chanting "buy me some peanuts and Cracker Jack") during the seventh inning stretch, and the snack is still sold at stadiums around the country. Frito-Lay keeps the original recipe a secret, but Food Network Kitchens created this great copy.
Provided by Food Network Kitchen
Time 35m
Yield About 8 cups
Number Of Ingredients 8
Steps:
- Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet.
- Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.
CARAMEL AND CHEDDAR POPCORN MIX
Provided by Molly Yeh
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- For the Cheddar popcorn: Melt the butter in a large heavy-bottomed pot over medium-high heat. Remove from the heat and fold in the popcorn to coat. Sprinkle in the cheese powder and mustard powder. Fold together to evenly coat. Transfer to a large serving bowl.
- For the caramel popcorn: Preheat the oven to 300 degrees F. Line a baking sheet with foil and generously spray with nonstick spray.
- Wipe the large pot clean of any excess popcorn residue. Add the brown sugar, corn syrup and butter to the same pot and bring to a boil over medium-high heat, stirring constantly, about 3 minutes. Reduce the heat to medium and continue to let it boil, without stirring, until it turns a deep golden brown, 4 to 5 minutes.
- Remove from the heat and stir in the salt, vanilla and baking soda. Gently fold in the popcorn until well coated (spraying a rubber spatula works well, here!). Transfer the popcorn to the prepared baking sheet and bake until the caramel has melted around the popcorn and nicely coats the kernels all over, about 10 minutes. Let cool completely on the baking sheet, about 10 minutes. Break into pieces and add to the serving bowl.
CARAMEL CORN CHEX® MIX (1/2 RECIPE)
Make a small batch of caramel corn-inspired party mix packed with nuts and berries.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h
Yield 9
Number Of Ingredients 8
Steps:
- Remove and discard unpopped kernels from popped popcorn. In medium microwavable bowl, mix popcorn, cereal and nuts; set aside.
- In microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High 45 seconds to 1 minute, stirring halfway through microwave time, until mixture is boiling.
- Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 3 minutes, stirring and scaping bowl after every minute, until cereal just begins to turn brown. Spread on waxed paper or foil to cool, about 15 minutes, stirring occasionally to break up.
- In medium microwavable bowl, microwave baking chips uncovered on High 30 to 45 seconds, stirring every 15 seconds, until melted and smooth. Add 1 1/2 cups of the cooled cereal mixture to melted chips; toss gently until evenly coated. Spread on waxed paper or foil. Cool about 30 minutes or until set.
- In serving bowl, mix both cereal mixtures and cranberries. Store in airtight container.
Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 17 g, TransFat 0 g
WENDY'S BAKED CARAMEL CORN
This is a quick, easy snack that everyone will enjoy! If you want it in small pieces you need to spread it out or you can let it dry in bigger clumps.
Provided by Wendy Sybert
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Pour popcorn into a large roasting pan or lasagna pan.
- Melt margarine in a saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Remove from heat; stir in vanilla extract and baking soda until mixture is light and foamy. Pour over popcorn and mix well.
- Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
- Line a flat work surface with waxed paper. Spread popcorn on waxed paper and let cool.
Nutrition Facts : Calories 634.9 calories, Carbohydrate 109 g, Fat 20.8 g, Fiber 10.3 g, Protein 8.4 g, SaturatedFat 3.5 g, Sodium 531 mg, Sugar 47.3 g
DELUXE CARAMEL CORN
A batch of this colorful crunchy snack mix is perfect for gift giving or serving at a holiday party.
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 6-1/2 quarts.
Number Of Ingredients 9
Steps:
- Place popcorn and pretzels in a large bowl; set aside. In a large heavy saucepan, combine the brown sugar, butter, corn syrup and salt; cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in baking soda. Quickly pour over popcorn and mix thoroughly; stir in peanuts. , Turn into two greased 13-in. x 9-in. baking pans. Bake at 200° for 20 minutes; stir. Bake 25 minutes more. Remove from the oven; add candy and mix well. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.
Nutrition Facts : Calories 277 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 309mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
CARAMEL CORN MIX
Go nuts with your next snack by adding caramel corn. Caramel Corn Mix combines the sweet popcorn and Deluxe Mixed Nuts for a salty, sweet treat.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 6 cups or 12 servings, 1/2 cup each
Number Of Ingredients 2
Steps:
- Combine ingredients.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CARAMEL SNACK MIX
This is the most requested item I bring to the office. It has become the Christmas gift of choice from my kitchen.
Provided by Trish Bennett
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h10m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
- In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
- Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
- Bake for 1 hour, stirring every 15 minutes.
- As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 36.9 g, Cholesterol 12.2 mg, Fat 12.6 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 182.6 mg, Sugar 16.3 g
THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE
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
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 POPCORN-TRAIL MIX
Bring this Caramel Popcorn-Trail Mix with you on your next road trip. Both kids and adults alike will enjoy this delicious Caramel Popcorn-Trail Mix.
Provided by My Food and Family
Categories Popcorn Recipes
Time 55m
Yield 22 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 250°F.
- Cover 2 rimmed baking sheets with parchment; spray with cooking spray.
- Microwave caramels, butter and milk in large microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after 1-1/2 min.
- Add popcorn and trail mix; stir until evenly coated. Spread onto prepared baking sheets.
- Bake 45 min., stirring every 15 min. Cool completely.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 4.2573 mg, Sodium 50 mg, Carbohydrate 17 g, Fiber 0.9575 g, Sugar 12 g, Protein 2 g
CARAMEL CORN II
We always made this for Christmas. This could be made into 20 popcorn balls if desired.
Provided by Juanita Peek
Categories Desserts Candy Recipes Popcorn Candy Recipes
Yield 10
Number Of Ingredients 9
Steps:
- 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. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
- In a 3 quart saucepan, combine sugar, salt, butter, dark corn syrup, and water. Stir until sugar dissolves. Stir in vinegar. Boil sugar mixture to hard ball stage, 248 degrees F (118 degrees C). Remove caramel from heat. Stir in soda. Beat to thoroughly dissolve the soda.
- Pour hot caramel over popcorn, and quickly stir into popcorn; work quickly for the caramel sets up fast. Spread out on wax paper to cool. Store in a tightly covered container.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 47.5 g, Cholesterol 6.1 mg, Fat 6 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 121.2 mg, Sugar 24.6 g
CARAMEL SNACK MIX
Instead of the usual savory cereal snack mix, this version gets just the right amount of sweetness from brown sugar and corn syrup. -Barbara Strohbehn, Gladbrook, Iowa
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 4-1/2 quarts.
Number Of Ingredients 7
Steps:
- Grease three 15x10x1-in. baking pans; set aside. In a large heat-proof bowl, combine the cereals; set aside., In a heavy saucepan over medium heat, bring the butter, brown sugar and corn syrup to a boil, stirring constantly. Reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; stir in vanilla. Pour over cereal and stir until well coated., Transfer to prepared pans. Bake, uncovered, at 200° for 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in airtight containers.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 272mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
CARAMEL CORN WITH NUTS
This homemade caramel corn far surpasses the store-bought variety. Adding nuts makes it extra special. I like to double the recipe for gifting. -Karen Edwards, Sanford, Maine
Provided by Taste of Home
Categories Snacks
Time 1h5m
Yield 2-1/2 quarts.
Number Of Ingredients 7
Steps:
- Place popcorn in a large bowl; set aside. , In a large heavy saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts. , Transfer to two greased 13x9-in. baking pans. Bake at 200° 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.
Nutrition Facts : Calories 224 calories, Fat 13g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 260mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL CORN
For years I've taken this snack to our church retreat in two containers-one for each night-so it doesn't all disappear the first night. Other church members tell us that if we can't attend, we should just send the caramel corn. -Nancy Breen, Canastota, New York
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 12 quarts.
Number Of Ingredients 6
Steps:
- Preheat oven to 250°. Place popcorn in 2 large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes. , Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes., Remove from oven and break apart while warm. Cool completely. Store in airtight containers.
Nutrition Facts : Calories 267 calories, Fat 15g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 189mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
CARAMEL CEREAL SNACK MIX
I like to share this sweet snack with neighbors, friends and co-workers. My husband gets upset if I don't leave enough at home for him! -Carol Merkel, Yorkville, Illinois
Provided by Taste of Home
Categories Snacks
Time 1h20m
Yield 14 cups.
Number Of Ingredients 7
Steps:
- Preheat oven to 250°. In a large bowl, combine cereal and peanuts; set aside. In a large heavy saucepan, combine the brown sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. , Remove from the heat. Stir in vanilla and baking soda (mixture will foam). Immediately pour over cereal mixture and toss to coat., Spread into two greased 15x10x1-in. baking pans. Bake 1 hour, stirring every 20 minutes. Cool completely on wire racks. Store in airtight containers.
Nutrition Facts : Calories 306 calories, Fat 14g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 246mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL CORN AND PRETZEL MIX
A crunchy and delicious snack mix made with pretzels, popcorn, and pecans.
Provided by Leslie
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 55m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Place popcorn in a large pot with 2 tablespoons vegetable oil. Over a low heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.
- In a large saucepan, mix butter or margarine, brown sugar and corn syrup. Bring this mixture to a boil (over a medium heat) while stirring constantly. Reduce heat to medium-low and do not stir for 5 minutes. Remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully.
- In a large baking pan, combine popcorn, pretzels, cereal and pecans. Pour the butter mixture over the popcorn mixture, stir to coat.
- Bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 45.3 g, Cholesterol 16.3 mg, Fat 19.3 g, Fiber 3.5 g, Protein 4 g, SaturatedFat 5.1 g, Sodium 233.5 mg, Sugar 18.5 g
S'MORES CARAMEL CORN MIX
Any dessert that starts with melting caramel is going to be good. And when you factor in s'mores? Yeah. That's a winner.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 13 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 300°F.
- Spray large rimmed baking sheet with cooking spray. Microwave caramels, butter and milk in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until caramels are completely melted and mixture is well blended.
- Combine popcorn and graham pieces in separate large bowl. Add caramel sauce; mix lightly. Spread onto prepared baking sheet.
- Bake 20 min., stirring after 10 min. Cool completely.
- Melt chocolate as directed on package. Break popcorn mixture into small clusters; place in large bowl. Add marshmallows; mix lightly. Drizzle with melted chocolate. Refrigerate 15 min. or until chocolate is firm.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 27 g, Protein 3 g
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QUICK AND EASY CARAMEL CORN MIX - THE BAKERMAMA
From thebakermama.com
Category DessertTotal Time 8 minsEstimated Reading Time 4 mins
- Pop popcorn according to package directions. Place in a bowl so unpopped kernels go to the bottom and transfer all popped kernels to a large mixing bowl. Add pretzels, almonds and peanuts to the popcorn in the large mixing bowl.
- In a microwave safe bowl, melt the butter, brown sugar and corn syrup for 1 minute and 30 seconds. Remove and whisk until smooth. Return to microwave for 30 seconds and remove and whisk again. Return to microwave for another 30 seconds until bubbling. Remove from microwave and immediately whisk in vanilla and baking soda. Allow caramel sauce to set for about 3 minutes.
- Pour caramel sauce over popcorn mixture and toss to coat evenly. Spread mixture evenly onto a parchment-lined baking sheet and let set for 30 minutes. Stir mixture around and let set another 30 minutes before transferring to an airtight container or baggie. Mix can be served while still warm, if desired.
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