CARAMEL CORN WITH NUTS
This homemade caramel corn far surpasses the store-bought variety. Adding nuts makes it extra special. I like to double the recipe for gifting. -Karen Edwards, Sanford, Maine
Provided by Taste of Home
Categories Snacks
Time 1h5m
Yield 2-1/2 quarts.
Number Of Ingredients 7
Steps:
- Place popcorn in a large bowl; set aside. , In a large heavy saucepan, combine 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 heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts. , Transfer to two greased 13x9-in. baking pans. Bake at 200° 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.
Nutrition Facts : Calories 224 calories, Fat 13g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 260mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
MICROWAVE CARAMEL AND PEANUT POPCORN
Provided by Food Network
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Place the popped popcorn into a large brown paper bag. Set aside. In a 2-quart casserole dish, or other heatproof glass dish, combine the brown sugar, butter, corn syrup, vanilla extract and salt. Heat at full power for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 minute and 30 seconds more. Remove from the microwave, and stir in the baking soda. Pour the syrup mixture over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the popcorn. Place bag into the microwave, and cook for 1 minute 10 seconds. Remove, shake, flip the bag over and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Serve immediately or store in an airtight container.
FESTIVE CARAMEL BARS
Clipped from a newspaper, a recipe from Carol Burger, these are easy and delicious---Bar None! It calls for 1 cup of nuts but I left them out and was still excellent!
Provided by lmalone
Categories Dessert
Time 45m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine caramels and milk in heavy saucepan. Cook over low heat, stirring occasionally until blended.
- Combine flour, oats, nuts, brown sugar, soda and salt in a bowl, add melted butter, mixing until mixture resembles coarse crumbs. Reserve 1 cup of mixture and press remaining mixture into bottom of greased 9x13 pan. Bake at 350 degrees for 10 minutes.
- Sprinkle 1 cup M&Ms on top of partially baked crust. Pour caramel mixture over M&Ms. Sprinkle reserved crumb mix and remaining 1/2 cup M&Ms on top. Continue baking for 20 to 25 minutes.
- Cool slightly, then chill for 30 minutes. Cut into bars.
Nutrition Facts : Calories 362.7, Fat 17.1, SaturatedFat 7.8, Cholesterol 22.4, Sodium 249.4, Carbohydrate 48.7, Fiber 2, Sugar 32.8, Protein 5.7
EASY CARAMEL POPCORN
This is habit-forming, it is soooo good and so simple to make, you can also use unskinned almonds or use whatever nut you desire --- you may also add 1/3 cup molasses for a stronger caramel flavor :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h10m
Yield 6 quarts
Number Of Ingredients 8
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!
FESTIVE CARAMEL POPCORN AND NUTS
Number Of Ingredients 8
Steps:
- Mix popped corn and nuts on a greased jelly roll pan. Combine sugar, butter, corn syrup and salt in a 2-quart pan and bring to boil over medium heat, stirring constantly. Continue to boil, stirring constantly for 15 minutes or until "caramel colored." Remove pan from heat and stir in vanilla. Pour this mixture over popped corn and nuts and immediately begin to mix. When cold, break into pieces to store.
Nutrition Facts : Nutritional Facts Total Calories
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HOMEMADE CARAMEL CORN 'N NUTS RECIPE - LAND O'LAKES
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5/5 (4)Category Popcorn, SnackServings 18Calories 140 per serving
- Combine brown sugar, butter, corn syrup, and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 4-6 minutes or until candy thermometer reaches 238°F or small amount of mixture dropped into ice water forms a soft ball.
- Remove from heat; stir in baking soda. Carefully (mixture will be hot)pour over popcorn; sprinkle nuts over caramel mixture. Stir until well coated.
- Bake 45 minutes; stirring after 20 minutes. Remove from oven; immediately place caramel corn on waxed paper. Cool completely. Break into pieces. Store in container with tight-fitting lid.
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- Preheat oven to 250°F. In a large roasting pan combine the popcorn and Nature's Eats Dry Roasted Nuts. Place in the oven while preparing glaze.
- In a medium saucepan combine brown sugar, corn syrup, butter, and salt. Bring to a full boil over medium heat, stirring constantly. Continue to boil for 4 minutes without stirring.
- Remove from heat; stir in baking soda and vanilla, then pour over the warm popcorn and nuts, tossing to coat well.
- Bake another 60 minutes, stirring freqently, about every 10 minutes. Cool and break apart. Store in an airtight container.
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