Heathers Baked Caramel Corn Recipes

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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

OVEN CARAMEL CORN



Oven Caramel Corn image

This is my mom's caramel corn recipe. This caramel corn melts in your month. Our family enjoys it every Christmas, but it never lasts long!

Provided by Rmprivatt

Categories     Appetizers and Snacks

Time 1h20m

Yield 16

Number Of Ingredients 6

4 quarts popped popcorn
1 cup light brown sugar
½ cup butter
¼ cup light corn syrup
½ teaspoon salt
½ teaspoon baking soda

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Pour popcorn into a very large bowl.
  • Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-low heat. Cook, stirring continuously, until mixture begins to bubble, but not boil, about 10 minutes. Remove from heat; stir in baking soda carefully. Pour over popcorn; mix until evenly coated.
  • Spread coated popcorn on 2 jelly roll pans.
  • Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 22.4 g, Cholesterol 15.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 4.4 g, Sodium 275.5 mg, Sugar 14.8 g

NUTTY BAKED CARAMEL CORN



Nutty Baked Caramel Corn image

This recipe comes from a neighbor we used to have. She'd bring it to all the neighborhood gatherings. VERY YUMMY! Having said that... I haven't tried actually making it yet, so if you decide to try it, let me know what you think.

Provided by Riverlivin

Categories     Lunch/Snacks

Time 1h30m

Yield 3 quarts

Number Of Ingredients 8

3 quarts popped popcorn
1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup dark corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla
2 cups mixed nuts (your favs!)

Steps:

  • Preheat oven to 250 degrees.
  • Place popped popcorn into a large 4" deep buttered baking pan and place it in the oven to keep warm.
  • In a large saucepan, melt the butter over low heat.
  • Stir in brown sugar, corn syrup, and salt.
  • Bring to a boil, stirring constantly.
  • Boil without stirring for 5 minutes.
  • Remove from the heat and quickly stir in the soda & vanilla.
  • Remove popcorn from the oven.
  • Slowly pour syrup mixture over popcorn and add nut mix, mixing well.
  • Butter a 15.5"x10.5"x1" baking pan.
  • Turn all into the pan.
  • Bake at 250 degrees for 1 hour, stirring every 15 minutes.
  • Remove from oven & cool completely.
  • Break or cut apart.
  • Store in tightly covered container.

Nutrition Facts : Calories 1296.3, Fat 79.1, SaturatedFat 25.9, Cholesterol 81.3, Sodium 1395, Carbohydrate 140.8, Fiber 12.9, Sugar 82.6, Protein 20.3

CRUNCHY BAKED CARAMEL CORN



Crunchy Baked Caramel Corn image

Quick and easy. Be ready to try to hold the relatives back. I usually have to make a double batch. I don't know where I got this recipe but its been a favorite in my home for over 30 years.

Provided by Junktownsmom

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h22m

Yield 10

Number Of Ingredients 8

2 tablespoons vegetable oil
½ cup unpopped popcorn
2 cups dark brown sugar
1 cup butter
½ cup white corn syrup
1 teaspoon salt
½ teaspoon vanilla extract
½ teaspoon baking soda

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Heat oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.
  • Combine brown sugar, butter, corn syrup, and salt in a 2-quart saucepan. Bring to a boil, stirring constantly. Let boil for 5 minutes more without stirring. Remove from heat and stir in vanilla extract and baking soda. Stir well. Pour over the popcorn; mix until evenly coated. Transfer to a shallow oven-safe pan.
  • Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 63.3 g, Cholesterol 48.8 mg, Fat 21.6 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 12.1 g, Sodium 449.1 mg, Sugar 47.4 g

EASY BAKE OVEN CARAMEL CORN



Easy Bake Oven Caramel Corn image

Make and share this Easy Bake Oven Caramel Corn recipe from Food.com.

Provided by looneytunesfan

Categories     Lunch/Snacks

Time 14m

Yield 1 serving(s)

Number Of Ingredients 2

2 teaspoons caramel topping
1/2 cup unsalted popped popcorn

Steps:

  • Preheat oven for 15 minutes.
  • Place caramel topping on in warming cup. Put on warming tray and cover. Warm for 9 minutes. Drizzle the warm mixture over popcorn and stir.

Nutrition Facts : Calories 49.4, Fat 0.2, Cholesterol 0.1, Sodium 47.3, Carbohydrate 12, Fiber 0.7, Protein 0.7

BAKED CARAMEL CORN II



Baked Caramel Corn II image

Make and share this Baked Caramel Corn II recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Yield 8 serving(s)

Number Of Ingredients 7

1 cup butter
1/2 teaspoon baking soda
2 cups brown sugar
1 teaspoon vanilla
1/2 cup corn syrup
6 quarts popped popcorn
1 teaspoon salt

Steps:

  • Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly, then boil, without stirring for 5 minutes.
  • Remove from heat, stir in soda and vanilla.
  • Gradually pour over corn, mix well.
  • Turn into two large, shallow baking pans.
  • Bake at 250 degrees F for 1 hour, stir every 15 minutes.
  • Remove from oven, cool completely.
  • Break apart and store in tightly covered containers.

Nutrition Facts : Calories 559.6, Fat 24.1, SaturatedFat 14.7, Cholesterol 61, Sodium 556.6, Carbohydrate 87, Fiber 3.5, Sugar 58.3, Protein 3.4

PEANUT BUTTER CARAMEL CORN



Peanut Butter Caramel Corn image

The recipe comes from a new book by Heather Christo: Heather Christo's Generous Table: Easy and Elegant Recipes Through the Seasons.

Provided by gailanng

Categories     Candy

Time 1h15m

Yield 16 cups

Number Of Ingredients 10

1/4 cup vegetable oil
1 cup popcorn
kosher salt
1 cup unsalted butter
2 cups light brown sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 250 degrees F.
  • First make the popcorn: Put a large pot over medium heat, and add the oil and popcorn. Place a lid on the pot, slightly askew, so that steam can escape. Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked.
  • Pour the popped corn into a large roasting pan (like one you would use to roast a turkey) and sprinkle with kosher salt.
  • In the same pot that you made the popcorn, melt the butter, brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring, for 7 minutes.
  • In a tiny bowl, mix the baking soda and vanilla together until the baking soda is mostly dissolved.
  • Remove the pot from the heat, and stir in the vanilla and baking soda mixture. The caramel should be very light and frothy. Immediately pour the caramel over the popcorn, and gently fold the caramel into the popcorn to coat it. (At this point, you might think there is not enough caramel for the corn, as there will be globs of caramel, and a lot of the popcorn will not seem well-coated. But don't worry! There will be plenty.).
  • Bake the caramel corn for 15 minutes. Remove the roasting pan from the oven and gently stir the popcorn into the melting caramel until the popcorn is better coated. Return to the oven for another 15 minutes, after which the popcorn should be evenly coated with the caramel.
  • Return the caramel corn to the oven and bake for a final 15 minutes. Remove from the oven and give the corn one final stir to coat thoroughly. Let cool completely, about 30 minutes.
  • When the popcorn is totally cool, it will have a nice, thin, crispy coating. Serve immediately or store in airtight containers for up to 10 days.

Nutrition Facts : Calories 316.6, Fat 19, SaturatedFat 8.6, Cholesterol 30.5, Sodium 237.6, Carbohydrate 37.2, Fiber 0.6, Sugar 30.3, Protein 2.2

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