Deluxe Caramel Corn Recipes
DELUXE CARAMEL CORN
A batch of this colorful crunchy snack mix is perfect for gift giving or serving at a holiday party.
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 6-1/2 quarts.
Number Of Ingredients 9
Steps:
- Place popcorn and pretzels in a large bowl; set aside. In a large heavy saucepan, combine the brown sugar, butter, corn syrup and salt; cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in baking soda. Quickly pour over popcorn and mix thoroughly; stir in peanuts. , Turn into two greased 13-in. x 9-in. baking pans. Bake at 200° for 20 minutes; stir. Bake 25 minutes more. Remove from the oven; add candy and mix well. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.
Nutrition Facts : Calories 277 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 309mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
DELUXE CARAMEL CORN
Make and share this Deluxe Caramel Corn recipe from Food.com.
Provided by CoffeeB
Categories Candy
Time 30m
Yield 6 1/2 quarts
Number Of Ingredients 9
Steps:
- Place popcorn and pretzels in a large bowl, set aside.
- In a large heavy saucepan, combine the brown sugar, butter, corn syrup and salt, cook over medium heat, stirring occasionally, until mixture comes to a rolling boil.
- Cook and stir until candy thermometer reads 238°F (soft-ball stage).
- Remove from heat, stir in baking soda.
- Quickly pour over popcorn and mix thoroughly, stir in peanuts.
- Turn into two greased 9x13 inch baking pans.
- Bake at 200°F for 20 minutes.
- Stir.
- Bake 25 minutes longer.
- Remove from oven, add candy and mix well.
- Remove from pans and place on waxed paper to cool.
- Break into clusters.
- Store in airtight containers or plastic bags.
CARAMEL CORN
Homemade Caramel Corn has never been easier! It's an incredibly addictive snack that is sweet, crunchy, and so easy to make!
Provided by Janelle
Time 1h
Number Of Ingredients 7
Steps:
- Pop popcorn according to package directions.
- Have two bowls ready.
- Pour popcorn in one bowl.
- Gently Shake the bowl to get the seeds to the bottom of the bowl.
- Remove popcorn slowly into the second bowl leaving seeds in the 1st bowl.
- Toss seeds. Repeat with the second and third bag.
- Prepare 2 baking sheets with a baking mat or parchment paper.
- Preheat oven to 250*F
- In a pot, add butter and cook over medium heat until melted.
- Add brown sugar, corn syrup and salt.
- Bring to a boil and cook for an additional 4 minutes, stirring regularly so caramel doesn't burn on the bottom of the pan.
- After 4 minutes, turn off the heat and remove the pan from heat.
- Add vanilla extract and be prepared for the mixture to spit at you. Stir to incorporate.
- Add baking soda and stir. Mixture will become fluffy and increase in volume.
- Pour caramel mixture over your prepared popcorn.
- Stir well, careful not to touch the caramel mixture to your skin or it will burn you.
- Spread caramel corn on baking sheets, dividing mixture between the two sheets.
- Evenly space the racks in your oven so you can get both in there at the same time, one on top and one on bottom.
- Bake for 15 minutes.
- Remove caramel corn, and stir. Place back in oven on the opposite oven shelf.
- Repeat 15 minute baking and stirring intervals until caramel corn has been baked 2 times total.
- Remove from the oven, stir and let cool.
- I like to stir again after caramel corn has been out of the oven for 5 minutes to prevent clumping.
- Serve once cool.
Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 509 milligrams sodium, Sugar 41 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
DELUXE SCALLOPED CORN
In Grovetown, Georgia, Shawna Hull dresses up canned corn with cream of mushroom soup and sour cream for this speedy baked side. With a savory cracker coating, the recipe makes a big pan, so it's perfect for a potluck or larger gathering.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Combine cracker crumbs and cheese; sprinkle over the top. , Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly.
Nutrition Facts : Calories 240 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 603mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
CARAMEL CORN I
This caramel corn is great for Monday night football. The assortment of nuts makes it deluxe caramel corn. It takes a bit of time, but is more than worth it.
Provided by Terri McCarrell
Categories Desserts Candy Recipes Popcorn Candy Recipes
Yield 25
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- 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.
- Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
- Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
- Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.
Nutrition Facts : Calories 346.7 calories, Carbohydrate 40.1 g, Cholesterol 19.5 mg, Fat 20 g, Fiber 4.5 g, Protein 5.5 g, SaturatedFat 6 g, Sodium 180.5 mg, Sugar 19.8 g
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