BEST EVER CARAMEL CORN
The best ever caramel corn recipe with PERFECT crispy outside, chewy center, and sweet 'n salty flavor.
Provided by Tiffany
Categories Dessert
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Fill two large bowls with the popcorn and set out two large baking sheets.
- In a large sauce pan on the stove, combine butter, sugar, and corn syrup over medium heat. Stir constantly and bring to a rapid boil. Continue to stir for 3-4 minutes, remove from heat and stir in vanilla then immediately stir in baking soda (be careful, mixture will bubble up!). Pour caramel over popcorn and stir with a rubber spatula until well-coated.
- Place baking sheets in the preheated oven and cook for 15-60 minutes, stirring every 15 minutes. ***For chewier popcorn, cook only 15-30 minutes. For crispier popcorn, cool closer to 45-60 minutes. My favorite is about 35-40 minutes for a crispy start and a chewy finish!
- Allow to cool, then serve or store in airtight container up to 3 days.
Nutrition Facts : Calories 317 kcal, Carbohydrate 47 g, Protein 1 g, Fat 15 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 41 mg, Sodium 112 mg, Fiber 1 g, Sugar 47 g, ServingSize 1 serving
EASY HOMEMADE CARAMEL CORN
Steps:
- Preheat the oven to 250 degrees F.
- Heat oil in a large pot over medium heat. To know when the pan is hot enough, add 3-4 kernels of popcorn. When they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan.
- Shake the pan or stir kernels so that they are evenly spread out in pan.
- Cover with a lid, leaving a small opening for steam to escape. Once the popcorn starts popping vigorously, shake the pot gently once.
- Remove from heat when the popping stops. You should be able to count to 3 between pops.
- Put the freshly popped popcorn into the baking pan. Be sure there are no unpopped kernels. (NOTE 3)
- Place in oven to stay warm while making the caramel.
- Combine the butter, corn syrup, and brown sugar in a pan and heat over low heat until the butter is dissolved.
- After the mixture is melted, turn the heat to medium and let simmer for 3-4 minutes until it reaches 255° F.
- Turn off the heat and stir in the salt and vanilla.
- Stir in the baking soda until it is well combined.
- Drizzle on top of the popcorn immediately and stir gently, trying to coat as much of the popcorn as possible.
- Bake for 45 minutes, stirring the popcorn every 15 minutes.
- Gently break apart large clusters, if desired.
- Store in an air tight container for 2-3 weeks.
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
CARAMEL CORN
Provided by Food Network Kitchen
Time 30m
Yield 10 cups of caramel corn
Number Of Ingredients 6
Steps:
- Preheat the oven to 300°. Combine the honey, butter, molasses, vanilla and salt in a small saucepan. Bring to a boil over medium-high heat; boil, stirring, until the butter melts, about 2 minutes.
- Pour the caramel over the popcorn in a large bowl; toss well. Spread the popcorn evenly on a rimmed baking sheet.
- Bake, checking often, until the popcorn is crisp, 10 to 15 minutes. Transfer the pan to a rack to cool completely.
KOOKY CARAMEL CORN
Go nuts for caramel corn that's easy to make, fun to eat and full of whole-grain goodness.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h10m
Yield 14
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. In large bowl, stir cereal, popcorn and peanuts to mix; set aside.
- In 1-quart saucepan, heat corn syrup, honey and butter over medium heat, stirring frequently, just until mixture begins to boil. Remove from heat. Stir in vanilla.
- Pour syrup mixture over cereal mixture; stir until cereal mixture is evenly coated. Pour mixture into ungreased 15x10x1-inch pan. With rubber spatula, spread mixture until even.
- Bake 20 to 25 minutes, stirring once or twice, until mixture is crisp. While mixture is baking, place sheet of waxed paper on work surface.
- Immediately pour baked mixture onto waxed paper; spread out into a thin layer. Cool completely, about 30 minutes. Break caramel corn into pieces. Store in tightly covered container.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 12 g, TransFat 0 g
CRUNCHY CARAMEL CORN
Skip the movie theater and still indulge your kids' popcorn cravings -- this extra-crunchy version (with some sweetness) will make them applaud right at home.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
- In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
- Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.
THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE
Oh LORD, have mercy! LOL! This stuff is the kind-of snack you sit down in front of the tv with and you look down and it's all gone! The best part about this recipe is (other than the end product) the fact no candy thermometer is necessary.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 1h10m
Yield 1 1/2 gallon bag
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°.
- Spray your largest cookie sheets.
- Pop the popcorn in the oil and set aside. I do this in two batches. Place in a very large bowl. (Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
- Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup. Bring to a rolling boil.
- When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon. (I used a plastic spatula and ended up sacrificing it)
- Remove from the heat and add the soda. Pour caramel directly on the popcorn and stir to coat completely.
- Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes. Allow to cool and break into pieces. Store in zip-top bags.
Nutrition Facts : Calories 2664.2, Fat 141, SaturatedFat 80.1, Cholesterol 325.4, Sodium 3554.4, Carbohydrate 369.1, Fiber 0.5, Sugar 311.9, Protein 2.1
SOFT CARAMEL CORN
Soft, yummy caramel corn that will disappear before your eyes! Great for the holidays, parties, or gifts. I promise, this easy recipe won't let you down!
Provided by Aubry Canales
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 30m
Yield 40
Number Of Ingredients 5
Steps:
- Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.
- In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
- Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 24.6 g, Cholesterol 13.4 mg, Fat 7 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 111.4 mg, Sugar 16.2 g
CRUNCHY CARAMEL CORN
Kids at our New Year's Eve parties gobble up this sweet and crunchy popcorn. -Shelly Gromer, Long Beach, California
Provided by Taste of Home
Categories Snacks
Time 10m
Yield about 2 quarts.
Number Of Ingredients 8
Steps:
- Place popcorn and peanuts in a large microwave-safe bowl; set aside. In another microwave-safe bowl, combine the brown sugar, butter, corn syrup and salt. Cover and microwave on high for 30-60 seconds; stir. Microwave 1-1/2 minutes longer., Stir in vanilla and baking soda. Pour over popcorn mixture. Microwave, uncovered, on high for 2 minutes, stirring several times. Spread on greased baking sheets to cool. Store in an airtight container.
Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 314mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
COURTSIDE CARAMEL CORN
My guests say they can't stop eating my caramel corn! For our basketball party I fix enough to fill a big red tin with our team's logo. The delectable syrup coats the popcorn well but isn't sticky. -Sharon Landeen, Tucson, Arizona
Provided by Taste of Home
Categories Snacks
Time 1h
Yield about 5-1/2 quarts.
Number Of Ingredients 7
Steps:
- Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. , Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans. , Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.
Nutrition Facts : Calories 230 calories, Fat 12g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 343mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
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