GRAMMY CARL'S POPCORN BALLS
Steps:
- Line a baking sheet with wax paper; set aside. Place the popcorn in a large bowl; set aside.
- In a heavy medium pot, stir to combine the molasses, sugar, butter and vinegar. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the mixture reaches 260 degrees F (hard ball stage) on a candy thermometer, 5 to 8 minutes. Let cool for about 5 minutes, then pour over the popcorn; fold and mix to coat using a rubber spatula. Let the popcorn cool slightly.
- Coat your hands well with butter and form the popcorn mixture into 1/2-cup balls, squeezing to keep the popcorn together. Place on the prepared baking sheet and let sit until completely cooled and hardened, about 20 minutes.
ALMOST-FAMOUS CARAMEL CORN
Baseball and Cracker Jack (yes, it's Jack, not Jacks!) go way back: The caramel popcorn and peanut mix, introduced in 1893, hit the big time in the early 1900s when "Take Me Out to the Ball Game" became baseball's unofficial anthem. Today, baseball fans still sing the song (chanting "buy me some peanuts and Cracker Jack") during the seventh inning stretch, and the snack is still sold at stadiums around the country. Frito-Lay keeps the original recipe a secret, but Food Network Kitchens created this great copy.
Provided by Food Network Kitchen
Time 35m
Yield About 8 cups
Number Of Ingredients 8
Steps:
- Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet.
- Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.
CLASSIC CARAMEL CORN
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
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
GRAMMY'S CREAM CORN
This is how my grandma makes her creamed corn. It is a quick and very easy recipie, exelent when served with some crusty bread to scoop it up with. All the ingredient amounts are guesses, when we made it at Grammy's house, no measurments were used, everything was just eye-balled. But I've figured it out as best I can.
Provided by JoeandEmma
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350.
- In small oven safe dish mix together all ingredients.
- Bake for 20-25 min, Corn along the edge of bakeing dish may be slightly browned.
Nutrition Facts : Calories 153.4, Fat 5.4, SaturatedFat 3.1, Cholesterol 14.9, Sodium 440.7, Carbohydrate 23.6, Fiber 1.6, Sugar 4.2, Protein 5.8
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
GRANDMA PAUL'S CARAMEL CORN
Make and share this Grandma Paul's Caramel Corn recipe from Food.com.
Provided by dojemi
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees F.
- Over medium heat, combine first 4 ingredients and boil for 5 minutes.
- Remove from heat; stir in baking soda.
- Stir well.
- Pour over the popped corn.
- Stir to coat well.
- Bake in large roaster or pan for 1 hour, stirring every 15 minutes.
- Spread on waxed paper to dry.
Nutrition Facts : Calories 729.3, Fat 42.2, SaturatedFat 17.6, Cholesterol 61, Sodium 1144.7, Carbohydrate 90.2, Fiber 3.6, Sugar 59.3, Protein 3.5
WENDY'S BAKED CARAMEL CORN
This is a quick, easy snack that everyone will enjoy! If you want it in small pieces you need to spread it out or you can let it dry in bigger clumps.
Provided by Wendy Sybert
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Pour popcorn into a large roasting pan or lasagna pan.
- Melt margarine in a saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Remove from heat; stir in vanilla extract and baking soda until mixture is light and foamy. Pour over popcorn and mix well.
- Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
- Line a flat work surface with waxed paper. Spread popcorn on waxed paper and let cool.
Nutrition Facts : Calories 634.9 calories, Carbohydrate 109 g, Fat 20.8 g, Fiber 10.3 g, Protein 8.4 g, SaturatedFat 3.5 g, Sodium 531 mg, Sugar 47.3 g
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