Gourmet 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.

GOURMET CARAMEL CORN

Steps:

• Place popped corn and nuts in a very large container.
• In a saucepan combine sugars, margarine, salt, and corn syrup. Bring to a boil and boil on medium heat for five minutes, stirring occasionally, be careful not to burn. Remove from heat and stir in flavorings. Add baking soda. Stir quickly. Pour over popcorn and nuts and mix well, coating the popcorn.
• Spread popcorn in large flat pans such as jelly roll pans. Bake in a 250 degree oven for one hour. Stir every 15 minutes. Remove from oven after one hour and stir as mixture cools, breaking up any large clumps of popcorn.

BEST EVER CARAMEL CORN

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.

MY AMISH FRIEND'S CARAMEL CORN

Steps:

• Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
• Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
• Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
• Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

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.

CARAMEL CORN

Steps:

• Preheat oven to 250° 1. Pop 5 quarts of popcorn and place in a large roasting pan. 2. Put butter, sugar, agave syrup OR corn syrup and cream of tartar in a large pan. Over medium heat, melt the mixture, stirring to prevent burning. 3. Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat. 4. Add vanilla and baking soda and stir to mix. 5. Carefully pour this mixture over the popcorn. Gently stir to thoroughly coat the popcorn. 6. Bake for 1 hour, stirring every 15 minutes. 7. Remove and pour on a large baking sheet to cool. Use a spatula to separate the warm clumps. To freeze. Cool caramel corn completely. Seal tightly in freezer bags. Bring to room temperature to serve.