Diana S Favourite Caramel Corn Recipes

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BEST EVER CARAMEL CORN



Best Ever Caramel Corn image

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

4 bags popcorn (popped (un-popped kernels discarded), butter, plain, or kettle corn all work)
1 cup unsalted butter
2 cups brown sugar
½ cup light corn syrup
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon sea salt (or to taste, (you can also leave out the sea salt and use salted butter instead))

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

CLASSIC CARAMEL CORN



Classic Caramel Corn image

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

Mazola Pure® Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
½ cup Karo® Light OR Dark Corn Syrup
½ cup butter OR margarine
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract

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

DIANA'S FAVOURITE CARAMEL CORN



Diana's Favourite Caramel Corn image

This is by far the very best caramel corn I've ever had. Sweet, buttery, crunchy, Finger Lickin' Good. I thought about cutting the recipe in half, but what would be the point.

Provided by Diana 2

Categories     Lunch/Snacks

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 7

2 cups light brown sugar
1/2 cup light corn syrup
1 cup butter
1/4 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda
6 quarts popped corn, 24 cups...sounds like a lot, but it really isn't

Steps:

  • In a large pot, combine sugar, corn syrup, butter, cream of tartar and salt.
  • Boil rapidly on medium high heat, stirring constantly until mixture reaches 260° on a candy thermometer.
  • Remove from heat. Stir in soda thoroughly.
  • Pour over popped corn in a large bowl. Stir until well coated.
  • Place popcorn on a large buttered cookie sheet.
  • Bake for 1 hour at 200°, stirring 3 or 4 times.
  • Keep in a tightly covered container.
  • Care should be taken not to get the caramel on your skin. Trust me -- I know the consequences.

Nutrition Facts : Calories 216.6, Fat 11.3, SaturatedFat 5.5, Cholesterol 20.3, Sodium 216.4, Carbohydrate 29.6, Fiber 0.9, Sugar 19.6, Protein 0.9

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