Caramel Corn With Pecans Recipes

MAPLE PECAN CARAMEL CORN

Steps:

• Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.
• In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.
• Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.
• In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)
• Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You'll know it's done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it's crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.

ALMOND CARAMEL CORN

Steps:

• Heat oven to 200°. Place popcorn and almonds in very large roasting pan or divide popcorn mixture between 2 ungreased rectangular pans, 13x9x2 inches.
• Heat brown sugar, butter, corn syrup and salt in 2-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
• Pour sugar mixture over popcorn; toss until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil or cooking parchment paper. Cool completely, about 30 minutes. Store tightly covered.

MY AMISH FRIEND'S CARAMEL CORN

Steps:

• Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
• Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
• Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
• Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

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.

PECAN CARAMELS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

CARAMEL PECANS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

OVEN CARAMEL CORN

Steps:

• Heat oven to 200°F. Divide popcorn and pecans between 2 ungreased rectangular pans, 13x9x2 inches.
• Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Stir in baking soda.
• Pour mixture over popcorn and walnuts; stir until well coated. Bake 1 hour, stirring every 15 minutes.

CARAMEL- PECAN POPCORN

Steps:

• Grease large rimmed baking sheet; mix warm popcorn with pecans on sheet. Set aside.
• In saucepan, whisk together sugar, butter and corn syrup over medium-low heat until sugar dissolves. Increase heat to high; boil, without stirring, until candy thermometer registers hard-ball stage of 255°F (124°C), or 1/2 tsp (2 mL) syrup dropped into very cold water forms rigid ball that is still a little pliable, about 4 minutes. Remove pan from heat. Stir in vanilla, salt and baking soda.
• Gradually pour over popcorn mixture, stirring gently until combined. Let cool completely. (Make-ahead: Store in airtight container for up to 1 week.).

TIPSY BOURBON CARAMEL CORN

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper.
• Place the popcorn and pecans in a large mixing bowl. Combine the sugar, butter, corn syrup and salt in a saucepan over medium-high heat. Bring to a boil and continue to boil for 4 minutes. Remove the mixture from the heat and stir in the bourbon and baking soda. Pour over the popcorn and stir well to coat completely. Divide the popcorn in an even layer between the 2 baking sheets.
• Bake, gently stirring and rotating the pans about halfway through (after 8 to 10 minutes), until the popcorn is mostly dry and the caramel coating is crisp, 15 to 20 minutes total. Cool completely on the baking sheets before breaking up and serving.

CARAMEL PECANS

Steps:

• Preheat oven to 250°F.
• Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
• Melt butter in medium saucepan over medium heat.
• Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
• Remove pecans from oven and pour into saucepan/caramel mixture.
• Stir to coat and pour back into 9x13" pan.
• Place back into oven for 45-60 minutes stirring every 15 minutes or so.
• Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
• Separate pecans as they cool (2 forks work well).
• I often HALF this because I can't keep out of them!