Caramel Pecan Popcorn Recipes

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.).

PEANUT-PECAN CARAMEL POPCORN

Steps:

• Preheat the oven to 300 degrees F. Prepare a baking sheet by spraying it with canola spray.
• In a large saute pan over medium-low heat, add the butter, pecans and peanuts. Saute until the nuts become fragrant, about 5 minutes. Add the caramel sauce and vanilla extract and continue to cook on low until the caramel begins to thicken, an additional 5 minutes. Next, add the popcorn and stir to coat completely with the caramel sauce.
• Remove the popcorn from the heat and spread it into 1 even layer on the prepared sheet. Place the sheet in the oven and cook for 20 minutes. Remove from the oven, sprinkle with the sea salt and let cool. Break up the popcorn with a spoon and serve family style in a large bowl.

CARAMEL POPCORN

Steps:

• Preheat oven to 250.
• Prepare popcorn and set aside.
• In a sauce pan bring to a boil brown sugar, butter and syrup.
• Boil at a slow boil for 5 minutes without stirring.
• Remove and add baking soda, salt, vanilla and peanuts.
• Pour over popcorn and toss.
• Lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes.
• Store in Large Zip Lock Bags.

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.

CARAMEL POPCORN

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.

NUTTY CARAMEL POPCORN

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.

MAPLE PECAN POPCORN

Steps:

• Toss popcorn and pecans in a large bowl.
• Line bottom of a 17-by 11-inch 4-sided sheet pan with foil, then lightly oil foil.
• Melt butter in a small heavy saucepan over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 300°F, 15 to 20 minutes.
• Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then immediately spread popcorn in pan in 1 layer. Cool completely, then break into bite-size pieces.

CARAMEL POPCORN

Steps:

• Pop popcorn according to manufacturer's directions. Meanwhile, in a large heavy saucepan, combine the peanuts, almonds, brown sugar, butter, corn syrup, peanut butter and molasses. Bring to a boil over medium heat; cook and stir for 5 minutes. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). In a very large bowl, combine popcorn and pecans. Add hot syrup mixture and toss to coat. Spread onto greased baking sheets. , Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.