Light Caramel Corn Recipes

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.

EASY HOMEMADE CARAMEL CORN

Steps:

• Preheat the oven to 250 degrees F.
• Heat oil in a large pot over medium heat. To know when the pan is hot enough, add 3-4 kernels of popcorn. When they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan.
• Shake the pan or stir kernels so that they are evenly spread out in pan.
• Cover with a lid, leaving a small opening for steam to escape. Once the popcorn starts popping vigorously, shake the pot gently once.
• Remove from heat when the popping stops. You should be able to count to 3 between pops.
• Put the freshly popped popcorn into the baking pan. Be sure there are no unpopped kernels. (NOTE 3)
• Place in oven to stay warm while making the caramel.
• Combine the butter, corn syrup, and brown sugar in a pan and heat over low heat until the butter is dissolved.
• After the mixture is melted, turn the heat to medium and let simmer for 3-4 minutes until it reaches 255° F.
• Turn off the heat and stir in the salt and vanilla.
• Stir in the baking soda until it is well combined.
• Drizzle on top of the popcorn immediately and stir gently, trying to coat as much of the popcorn as possible.
• Bake for 45 minutes, stirring the popcorn every 15 minutes.
• Gently break apart large clusters, if desired.
• Store in an air tight container for 2-3 weeks.

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.

LIGHT CARAMEL CORN

Steps:

• Pop the popcorn and put it into a bowl. Make sure there is some extra room in the bowl if possibble. You'll need that room when you toss the popcorn.
• In a small microwave safe bowl, microwave together the butter and honey, only until melted. Over heat it, and it WILL burn (trust me, I've done it.).
• Using a regular spoon, drizzle 2 spoonfuls of the butter/honey mixture over the popcorn and toss thoroughly. THIS IS CRUCIAL. Put any more on at once and it won't turn out right.
• Repeat step three. Most of the mixture will be gone before it seems like you're getting anywhere with this. Be patient, and when the honey/butter is all gone, enjoy:).

SOFT CARAMEL CORN

Steps:

• Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.
• In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
• Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.

CARAMEL CORN

Steps:

• Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
• In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
• Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
• Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.

VANILLA CARAMEL CORN

Steps:

• Pop popcorn according to manufacturer's directions. Transfer to two very large bowls; discard any unpopped kernels., In a large heavy saucepan, combine brown sugar and corn syrup. Bring to a boil over medium heat; cook and stir for 3 minutes. Carefully stir in milk and butter; return to a boil. , Remove from the heat; stir in vanilla. Pour over popcorn and toss to coat. Spread in a single layer on greased 15x10x1-in. baking pans. , Bake at 250° for 40 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.