CARAMEL POPCORN
Plain microwave popcorn becomes irresistible when it's yummied up with molasses, peanut butter and nuts. "This awesome snack never lasts long around our house," Jacque Castillo, Brookings, Oregon, notes.
Provided by Taste of Home
Categories Snacks
Time 1h20m
Yield 6 quarts.
Number Of Ingredients 11
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.
Nutrition Facts :
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
CARAMEL POPCORN
I got this recipe years ago from a neighbor and loved it! It's great at parties and gift giving at Christmas. Makes lots!
Provided by Carol
Categories Lunch/Snacks
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 8
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.
CARAMEL POPCORN (LIGHT)
Make and share this Caramel Popcorn (Light) recipe from Food.com.
Provided by Redsie
Categories Lunch/Snacks
Time 30m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 250°.
- Coat a large jelly roll pan with cooking spray.
- Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
- Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.
- Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
- Note: Store in an airtight container for up to 1 week.
Nutrition Facts : Calories 255.7, Fat 7.3, SaturatedFat 4.4, Cholesterol 18.1, Sodium 270.5, Carbohydrate 48.4, Fiber 1.6, Sugar 30, Protein 1.4
MAPLE-CHILE POPCORN (LIGHT)
Have been safekeeping this recipe - posting so I make it soon!!! Love popcorn... and love maple syrup - should be delicious!! From Cooling Light!
Provided by Redsie
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300°.
- Coat a 15 x 10-inch jelly-roll pan or other large rimmed baking pan with cooking spray. Place popcorn in a large metal or glass bowl lightly coated with cooking spray.
- Combine syrup, butter, salt, and pepper in a saucepan over medium heat. Bring to a boil, stirring just until combined. Cook, without stirring, for 2 minutes. Pour syrup mixture over popcorn in a steady stream, stirring to coat.
- Spread popcorn mixture in an even layer into prepared pan. Bake at 300° for 15 minutes. Remove from oven, and cool completely in pan.
Nutrition Facts : Calories 96.6, Fat 1.9, SaturatedFat 1, Cholesterol 3.8, Sodium 158.1, Carbohydrate 19.8, Fiber 1.2, Sugar 12.1, Protein 1.1
CLASSIC CARAMEL CORN
Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g
MY AMISH FRIEND'S CARAMEL CORN
This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!
Provided by ANITALOUISE
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h15m
Yield 28
Number Of Ingredients 8
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.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 21.9 g, Fat 16.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 387.6 mg, Sugar 12.2 g
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