Caramel Popcorn Cookies Recipe 445

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 POPCORN COOKIES RECIPE - (4.4/5)

Steps:

• Cream the butter and sugar together with a stand mixer or an electric hand mixer. Add vanilla extract and egg, blend well until creamy. Fold in chopped popcorn. Add flour, baking soda and salt. Mix until just blend. Preheat oven to 350 degrees F. Line parchment paper on cookie sheets. Scoop about 1 Tbsp. cookie dough and drop on the cookie sheet(s) with 1-inch apart. Sprinkle some salt on the top of the cookie balls. Bake for 12 minutes or turn lightly brown. Remove from oven and chill on cooling rack.

POPCORN SANDWICH COOKIES WITH SALTED CARAMEL

Steps:

• For the popcorn cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Cream the butter and sugar with an electric mixer on medium speed in a large bowl until slightly lightened, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg. Beat until well incorporated, about 30 seconds.
• Whisk the flour, cornstarch, baking powder, kosher salt and 1 cup popcorn together in a separate bowl. Place the remaining popcorn in another bowl and set aside. Add the flour mixture to the creamed butter and mix on low speed until it just comes together to form a dough. Scoop a level tablespoonful of the dough at a time and roll into a ball. Dip one side of the ball into the ground popcorn and place, popcorn-side up, on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand.
• Bake until the cookies are slightly brown around the edges, 14 to 16 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a rack to cool completely.
• For the salted caramel: While the cookies cool, add the sugar to a medium saucepan over medium heat. Allow the sugar to melt completely around the edges before starting to stir or it will crystallize. When the sugar turns dark amber, after about 10 minutes, quickly turn off the heat and carefully whisk in the heavy cream. Allow the foam to subside, and then add the coarse salt. Allow the caramel to cool until it begins to thicken, about 5 minutes.
• Spoon 1 tablespoon of caramel on the center of the bottom side of one cookie and carefully press closed with another cookie, making sure to push the caramel evenly to the edges.

CARAMEL POPCORN BALLS

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. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
• In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
• Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

POPCORN COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in popcorn, chocolate chips and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 13-14 minutes. Remove to wire racks to cool.

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.

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.

POPCORN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the popcorn, chocolate chips and pecans.
• Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 13-14 minutes or until golden brown. Remove to wire racks to cool.