Caramel Popcorn Crusted Sweet Potatoes Recipes

CARAMEL POPCORN

Steps:

• HEAT oven to 250 degrees F. Coat a 15x10-inch jelly roll pan or two 13x9-inch baking pans with no-stick cooking spray. Place popcorn in extra-large bowl. Remove unpopped kernels.
• MELT shortening in 2-quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring occasionally. Boil without stirring for 4 minutes. Remove from heat. Stir in vanilla and baking soda. Evenly pour over popped corn, quickly stirring until popcorn is evenly coated. Place in prepared pan.
• BAKE 45 minutes, stirring every 15 minutes. Cool. Break into bite-size pieces.

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.

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.

CHEF JOHN'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
• Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
• Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
• Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
• Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

CARAMEL SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Drain and transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 15 minutes. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently.

LOVELY LISA'S SWEET AND SALTY CARAMEL POPCORN

Steps:

• Line 2 large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside.
• Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving unpopped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn.
• Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees F (129 degrees C), about 10 minutes.
• Remove caramel from heat. Stir vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat evenly. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes.
• Break popcorn mixture into chunks. Store in airtight bags or containers.

BAKED CORIANDER SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Place the sweet potatoes on a rimmed baking sheet. Pierce the potatoes a few times with the tip of knife and rub with 2 tablespoons olive oil. Roast, flipping halfway through, until the sweet potatoes are soft all the way through, about 1 hour. Remove from the oven and allow to sit for 5 minutes.
• Cut the potatoes in half and fluff the inside with a fork. Drizzle each half with a tablespoon of olive oil. Sprinkle each half with a few coriander seeds, lemon zest and flake salt. Sprinkle with the parsley leaves to finish if desired.

CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup.
• Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely.
• Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

MISS GLADYS' SWEET POTATOES

Steps:

• In a medium saucepan set over medium heat, add the potatoes, sugar, butter and nutmeg, and cover, allowing the butter to melt and the potatoes to release some of their water, about 10 minutes. Add the salt and stir. Cover and cook for 35 to 40 minutes, stirring occasionally and breaking up the potatoes with a wooden spoon. Serve hot.

CARAMELIZED SWEET POTATO CASSEROLE

Steps:

• Boil sweet potatos for 15 mins, let it sit for 15 mins, boil another 15 mins, let it sit another 15-30 minutes.
• Mash potatoes.
• Preheat oven to 350 degrees F.
• Combine crust mixture brown sugar, flour, nuts and butter in mixing bowl. Set aside.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix well. Pour mixture into greased baking dish.
• Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
• Bake for 30 minutes. Allow to set at least about 15-30 minutes before serving for the crust to harden.

CARAMELIZED SWEET POTATO WEDGES

Steps:

• In a large saute pan over medium-high heat, melt butter. Add potato wedges to the pan, and stir until coated with butter. Add 1 cup water and the orange juice; cover, and cook until potatoes are fork-tender, about 5 minutes.
• Remove cover, reduce heat to medium, and continue cooking, tossing occasionally, until most of the liquid has evaporated, 3 to 4 minutes more.
• Combine sugars, and sprinkle over potatoes; toss until coated. Continue cooking until the sugar starts to caramelize and potatoes have a brown glaze, 5 to 6 minutes, tossing occasionally to prevent potatoes from burning. When caramelized sugar bubbles and browns around the edges, remove potatoes from pan. Season with salt and pepper, garnish with orange zest, and serve immediately.

CARAMEL SWEET POTATOES

Steps:

• Prepare the sweet potatoes by washing, peeling, and cutting into approximately 1 inch by 1/2 inch portions or smaller. Spray the bottom and sides of a glass casserole dish. Place the sweet potato portions in the casserole, sprinkle with 1 teaspoon of salt (more or less if you prefer), and 1 teaspoon of pumpkin pie spice. Slice the 1/2 stick butter into about 8 pieces and dot over the potatoes. Pour on the caramel topping. Cover and bake at 350 degrees for 45 minutes. Remove from oven and carefully remove cover, stir to coat all the potatoes with the caramel butter sauce. Place uncovered under the broiler for about 5 minutes.

CARAMELIZED SWEET POTATOES

Steps:

• Heat oil in a large skillet over medium heat. Add sweet potatoes; cook, turning occasionally, 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; simmer, stirring occasionally, until almost all liquid has evaporated, about 20 minutes. Add brown sugar and salt; cook, carefully turning potatoes to brown both sides, about 20 minutes. Transfer caramelized sweet potatoes to a plate. Let cool slightly.