Caramelpopcornsnack Recipes

EASY HOMEMADE CARAMEL CORN

Steps:

• Make popcorn.
• Salt popcorn and set aside.
• Melt 1 cup of butter in a medium saucepan over medium heat.
• Add 1 cup of brown sugar and stir until thoroughly mixed.
• Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
• When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
• Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
• Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
• Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
• Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
• Let the popcorn cool.
• Serve.

EASY CARAMEL POPCORN

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 POPCORN

Steps:

• Preheat the oven to 200 degrees F.
• Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer.
• Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
• Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly.
• Remove from the heat and stir in baking soda and vanilla.
• Immediately drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
• Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.

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.

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.

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:

• 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.

SALTED CARAMEL POPCORN RECIPE

Steps:

• Preheat the oven to 300 degrees. Line a large rimmed baking sheet with parchment paper.
• Pour the popped popcorn into a large serving bowl. In a small saucepan melt together the butter, brown sugar, corn syrup, and 1 teaspoon of the salt over medium heat. Bring the mixture to a boil. Boil for 4 minutes without stirring.
• Pour the caramel mixture over the popcorn, and toss the popcorn to coat it evenly. Pour the popcorn into the lined pan, sprinkle the remaining salt on top (1/2 to 1 teaspoon, depending on your personal taste preference), and place the pan in the oven. Bake for 30 minutes, stirring every 10 minutes.
• Allow the popcorn to cool on a parchment paper-lined counter.

HOMEMADE CARAMEL POPCORN

Steps:

• In a large heavy pot (5-6 quarts size), heat the oil and ½ teaspoon salt over medium-high heat. Add 1 to 2 kernels and cover pot. When the kernels pop, immediately insert the ¼ cup of kernels and cover pot.
• Gently shake the pot, sliding it over the burner until the popping slows to a few seconds between pops. This should take around 4 to 5 minutes. Listen for the popping to stop. Turn off the heat and pour popcorn on a sheet pan to cool.
• In a medium-sized bowl, add 3 cups of the cooled popcorn. Sprinkle cinnamon over the popcorn. Toss until evenly coated.
• Lightly spray a sheet pan with baking spray. Grease the bottom of a spatula with the baking spray.
• In a large saucepan, combine sugar with two tablespoons of water. Cook over medium heat, occasionally stirring until the sugar is dissolved and the liquid is clear. Use a heat stable on-metallic spoon for stirring.
• Add the peanuts and pinch of salt. Increase heat to high and cook, constantly stirring, until the sugar begins to turn amber at the edges. About 2 to 3 minutes. The sugar will look granular but will melt into caramel with time.
• Continue cooking and stirring to even out the color for another 4 to 6 minutes, until the caramel is liquid and medium amber in color. Be careful as the caramel can burn if cooked too long.
• Turn off heat and remove the pan from the stove. Add the butter, and quickly stir.
• Immediately add 3 cups of popcorn and stir until evenly coated with the caramel.
• Carefully and quickly pour the caramel popcorn mixture onto the greased sheet pan. Using the greased spatula, spread into a thin layer. Do not touch the caramel popcorn because it is extremely sticky and hot.
• Cool at room temperature for 1 hour or until the mixture completely cools and hardens.
• Break the caramel popcorn into small clusters and store in an airtight container for up to 5 days.

BAKED CARAMEL POPCORN

Steps:

• Preheat oven to 150 degrees. Line a baking sheet.
• In a heavy saucepan, add the butter, sugar, honey, salt and vanilla essence and combine. Allow the mixture to come to a boil, stirring occassionally.
• Once boiled, keep the flame on simmer and cook the mixture for a further five minutes.
• Switch off and add the soda. The caramel will start to bubble and sizzle. Allow it to settle.
• Pour this caramel into the popcorn and toss till well covered.
• Spread on the sheet evenly and bake for 20 minutes, stirring every five minutes to ensure proper baking.
• Allow to cool and store in an airtight container.

NUTTY CARAMEL CORN

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.