Game Day Bourbon Glazed Caramel Corn Recipes

CLASSIC CARAMEL CORN

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.

THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE

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.

TIPSY BOURBON CARAMEL CORN

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper.
• Place the popcorn and pecans in a large mixing bowl. Combine the sugar, butter, corn syrup and salt in a saucepan over medium-high heat. Bring to a boil and continue to boil for 4 minutes. Remove the mixture from the heat and stir in the bourbon and baking soda. Pour over the popcorn and stir well to coat completely. Divide the popcorn in an even layer between the 2 baking sheets.
• Bake, gently stirring and rotating the pans about halfway through (after 8 to 10 minutes), until the popcorn is mostly dry and the caramel coating is crisp, 15 to 20 minutes total. Cool completely on the baking sheets before breaking up and serving.

PAT'S BBQ GLAZED CORN

Steps:

• Peel corn down to the end but do not remove the husk from the cob. Remove all the fine hairs along the corn.
• In a medium sized bowl whisk together the remaining ingredients to make a glaze. Spread the glaze on the ears of corn and replace the husk.
• On a medium-high grill place the corn, turning occasionally. Cook for 20 minutes. Once cooked, peel the charred husk away from the cob and serve.

BACON BOURBON CARAMEL POPCORN

Steps:

• Preheat your oven to 250º.
• Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.
• Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.
• Once done, pour onto either parchment paper or wax paper to cool and break into pieces.
• Refrigerate.

BOURBON CARAMEL POPCORN

Steps:

• Preheat oven to 250°. Place popcorn in a large bowl. In a large saucepan, bring bourbon to a boil. Reduce heat; simmer, uncovered, 2 minutes. Add butter; cook on low until melted. Stir in brown sugar, corn syrup, cream of tartar and salt. Bring to a boil; cook 5 minutes longer, stirring occasionally. Remove from heat; stir in baking soda. Quickly pour over popcorn and mix well., Transfer to two greased 15x10x1-in. baking pans. Bake 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Store in airtight containers.

CARAMEL CORN II

Steps:

• 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. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
• In a 3 quart saucepan, combine sugar, salt, butter, dark corn syrup, and water. Stir until sugar dissolves. Stir in vinegar. Boil sugar mixture to hard ball stage, 248 degrees F (118 degrees C). Remove caramel from heat. Stir in soda. Beat to thoroughly dissolve the soda.
• Pour hot caramel over popcorn, and quickly stir into popcorn; work quickly for the caramel sets up fast. Spread out on wax paper to cool. Store in a tightly covered container.

MAPLE BOURBON CARAMEL CORN

Steps:

• Heat oven to 250°F. Line 2 (15x10x1-inch) pans with cooking parchment paper.
• In large bowl, mix popcorn, bacon, pecans and apples. Set aside.
• In 3-quart heavy saucepan, heat butter, brown sugar and syrup to boiling, stirring constantly. Reduce heat; simmer 5 minutes. Remove from heat. Stir in bourbon, vanilla, salt and baking soda. Pour over popcorn mixture; toss to coat evenly. Spread in pans.
• Bake 45 minutes, stirring every 15 minutes. Cool at least 1 hour before serving. Store in refrigerator.