EASY CARAMEL POPCORN
This is habit-forming, it is soooo good and so simple to make, you can also use unskinned almonds or use whatever nut you desire --- you may also add 1/3 cup molasses for a stronger caramel flavor :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h10m
Yield 6 quarts
Number Of Ingredients 8
Steps:
- Set oven to 250 degrees F.
- Put the popped corn in a large bowl.
- Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly.
- Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!).
- Remove from heat and stir in baking soda and vanilla.
- Add in the nuts and stir to combine.
- Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine.
- Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes.
- Remove from oven then cool.
- Break into pieces.
- Store in a tightly covered tin box.
- Delicious!
CARAMEL-NUT POPCORN RECIPE
This caramel-nut popcorn is a great afternoon snack. Coconut, almonds, and chocolate make this popcorn recipe a levelup version of the microwave popcorn.
Provided by Carmen Holt
Categories Popcorn
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Cook the popcorn according to the manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup.
- Bring mixture to a boil then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat and carefully stir in the vanilla extract and baking soda.
- Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed.
- Pour the mixture into two large, deep baking pans and sprinkle with the shredded coconut.
- Bake in preheated oven for 1 hour, stirring every 15 minutes.
Nutrition Facts : Carbohydrate 114.02g, Cholesterol 69.41mg, Fat 64.31g, Fiber 9.36g, Protein 13.09g, SaturatedFat 28.26g, ServingSize 4.00, Sodium 497.93mg, Sugar 0.00, UnsaturatedFat 19.44g
NUTTY CARAMEL POPCORN
Folks who've tasted my snack are quick to remind me to make it again for them the following Christmas! The sugary combination of popcorn and crunchy nuts hits the spot. -Sharon Buchinski, Endeavour, Saskatchewan
Provided by Taste of Home
Categories Snacks
Time 25m
Yield about 20 cups.
Number Of Ingredients 7
Steps:
- Place popcorn in a large greased bowl. Sprinkle pecans and almonds over top; set aside. In a heavy saucepan, combine the sugar, butter and corn syrup; cook and stir over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). , Remove from the heat; stir in vanilla. Immediately pour over popcorn mixture; toss gently. Spread on greased baking sheets. When cool, break into small pieces. Store in airtight containers.
Nutrition Facts : Calories 278 calories, Fat 19g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 182mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g 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 PRETZEL NUT POPCORN
This is a very good holiday treat the my kids can't get enough of. It combines the sweetness of caramel with the saltiness of pretzels, nuts and popcorn. There is no mess because it is mixed in a large throw-away brown bag!
Provided by rookieswife
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 35m
Yield 32
Number Of Ingredients 9
Steps:
- Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside.
- In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
- Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated. For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 43 g, Cholesterol 22.9 mg, Fat 21.4 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 7.4 g, Sodium 616.7 mg, Sugar 16.1 g
OVEN-BAKED CARAMEL POPCORN {WITH NUTS}
Provided by Serving Up Southern
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Spray two large, rimmed baking sheet pans with non-stick spray.
- Add popcorn and peanuts to a large, oven-proof mixing bowl that has been coated with non-stick spray. (I use a large stainless steel bowl.) Place in oven to warm while making syrup.
- In a heavy 2-quart saucepan, combine butter, brown sugar, corn syrup, salt, and molasses. Heat over medium heat, stirring until sugar is dissolved. Continue to boil, stirring often, until the mixture reaches a hardball stage of 260 degrees on a candy thermometer (about 5 minutes).
- Remove from heat and whisk in the baking soda. Mixture may foam a little.
- Immediately pour the hot mixture, in a thin stream, over the warm popcorn. Using a rubber spatula, gently fold the caramel into the popcorn until all of the popcorn is coated.
- Transfer the mixture to the prepared sheet pans, spreading it out to cover pans.
- Bake for 45 minutes, stirring the caramel from bottom of pan and into the mixture every 15 minutes. Cool and serve immediately, or store in an airtight container for up to 1 week.
CARAMEL POPCORN
Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake less.
Provided by BS4U2C
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h30m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 32.8 g, Cholesterol 24.4 mg, Fat 14 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.6 g, Sodium 340 mg, Sugar 23.6 g
NUTTY CARAMEL CORN
Provided by Valerie Bertinelli
Categories dessert
Time 40m
Yield about 10 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray.
- Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat.
- Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda.
- Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet.
- Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving.
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CHUNKY CARAMEL POPCORN RECIPE | LAND O’LAKES
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- Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat 7-8 minutes or until mixture comes to a boil. Continue boiling 2 minutes.
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- In a saucepan; bring sugar, brown sugar, syrup and salt to a rapid boil; stirring until sugar dissolves.
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- Make the popcorn by adding the oil to a large pan, cover with a lid and cook over a medium heat until you see all 3 kernels pop. Remove the 3 kernels and add the remaining popcorn kernels and cover the pan, and remove from the heat. Wait 30 seconds then return the covered pan to the heat and leave until you stop hearing the kernels popping. TIP: after about 1 minute, give the pan a gentle shake.
- Whilst the corn is popping, make the caramel sauce by adding the sugar to a saucepan over medium heat. Allow to dissolve WITHOUT stirring.
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- Preheat oven to 250°F. In a large roasting pan combine the popcorn and Nature's Eats Dry Roasted Nuts. Place in the oven while preparing glaze.
- In a medium saucepan combine brown sugar, corn syrup, butter, and salt. Bring to a full boil over medium heat, stirring constantly. Continue to boil for 4 minutes without stirring.
- Remove from heat; stir in baking soda and vanilla, then pour over the warm popcorn and nuts, tossing to coat well.
CARAMEL-NUT POPCORN CRUNCH - READY SET EAT
From readyseteat.com
- Preheat oven to 300°F. Spray 13x9-inch baking pan with cooking spray. Prepare popcorn according to package directions. Remove all unpopped kernels. Place popped corn and pecans in pan; set aside.
- Melt butter in medium saucepan over medium-high heat. Add brown sugar, syrup and salt; bring to a boil and boil 2 minutes, stirring constantly with wooden spoon. Remove from heat. Stir in baking soda; mix well. Pour over popcorn mixture and toss gently to coat evenly.
- Bake 15 minutes, stirring every 5 minutes. Remove from oven; stir again. Spread onto parchment paper to cool thoroughly. Store caramel corn in tightly sealed container.
CHOCOLATE CARAMEL NUT POPCORN - HOOSIER HOMEMADE
HOW TO MAKE CARAMEL POPCORN - MARCELLINA IN CUCINA
From marcellinaincucina.com
- Place the sugar, butter and corn syrup in a medium saucepan and stir over low heat until the butter is melted and the brown sugar is dissolved. Don't allow it to boil until this has happened.
CARAMEL NUT POPCORN CRUNCH - THE LITTLE EPICUREAN
From thelittleepicurean.com
- Preheat oven to 250°F. Line baking sheet with parchment paper (or silpat non-stick baking mat) and set aside.
- In a heavy bottomed sauce pot, combine butter, brown sugar, corn syrup and water. Set over medium heat to melt butter and sugar. Using a candy thermometer (or food safe thermometer), cooked mixture to 250° F. Stir mixture as needed to ensure even cooking.
HOMEMADE CARAMEL CORN 'N NUTS RECIPE - LAND O'LAKES
From landolakes.com
- Combine brown sugar, butter, corn syrup, and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 4-6 minutes or until candy thermometer reaches 238°F or small amount of mixture dropped into ice water forms a soft ball.
- Remove from heat; stir in baking soda. Carefully (mixture will be hot)pour over popcorn; sprinkle nuts over caramel mixture. Stir until well coated.
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