Nutty Caramel Corn Mix Recipes

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NUTTY CARAMEL CORN



Nutty Caramel Corn image

This is what I call real Chicago regional cuisine. Garrets, a popcorn shop in Chicago with lines out the door always, is famous for it's caramel corn and cheese corn. I love them both and have been known at times to mix the two for that favorite of flavor combinations, salt and sweet. Cracker Jack, the best known brand of caramel corn was invented and is produced in Chicago since 1893 when it was shown, of course, at the Colombian exhibition. We're known as the Candy Capital because of the large number of Candy Manufacturers that have made Chicago there home because of good railway systems to bring in ingredients from far away and plenty of corn all over the state to make the main ingredient, corn syrup. My favorite "toy surprise inside" was a miniature blue toaster with a piece of toast. It was about 1 inch big and I still have it in my charm collection with my play food. null You can, of course, use what ever your favorite kind of nuts are. Spanish peanuts are the classic, but think open-minded and try something different. Pistachios or pine nuts perhaps.

Provided by Food Network

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 6

2 cups sugar
2/3 cups water
1 tablespoon butter
4 cups popped corn (See Note)
1/2 cup toasted pecans, chopped
1/2 cup toasted cashews, chopped

Steps:

  • Pour the sugar into the center of a deep saucepan fitted with a candy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
  • Turn off the heat and stir in the butter. Add the popcorn, pecans, and cashews. Pour onto a silicone baking mat on the counter, or a marble surface. Let the mixture cool a few minutes; then start breaking it up into clusters, working quickly so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week.
  • Note: I use Black Diamond Popcorn with its petit size "hulless" kernel. To popcorn properly, place the kernels in a heavy-bottomed large pot and cover then with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. I don't know why this is better but this is what my dad does and his popcorn was always the best.

CARAMEL POPCORN-TRAIL MIX



Caramel Popcorn-Trail Mix image

Bring this Caramel Popcorn-Trail Mix with you on your next road trip. Both kids and adults alike will enjoy this delicious Caramel Popcorn-Trail Mix.

Provided by My Food and Family

Categories     Popcorn Recipes

Time 55m

Yield 22 servings, 1/2 cup each

Number Of Ingredients 5

1 pkg. (11 oz.) KRAFT Caramels
3 Tbsp. butter
3 Tbsp. milk
9 cups popped popcorn
1 pkg. (6 oz.) PLANTERS Trail Mix Nut & Chocolate Mix

Steps:

  • Heat oven to 250°F.
  • Cover 2 rimmed baking sheets with parchment; spray with cooking spray.
  • Microwave caramels, butter and milk in large microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after 1-1/2 min.
  • Add popcorn and trail mix; stir until evenly coated. Spread onto prepared baking sheets.
  • Bake 45 min., stirring every 15 min. Cool completely.

Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 4.2573 mg, Sodium 50 mg, Carbohydrate 17 g, Fiber 0.9575 g, Sugar 12 g, Protein 2 g

NUTTY CARAMEL POPCORN



Nutty Caramel Popcorn image

A great twist on boring old popcorn. Mix and match whatever nuts you prefer. I've used this an extra gift for Christmas and for parties.

Provided by Carmen B.

Categories     Lunch/Snacks

Time 1h40m

Yield 16 cups

Number Of Ingredients 11

12 cups freshly popped corn
1 cup unsalted dry-roasted cashews
1 cup roasted salted macadamia nut
1 cup whole almonds or 1 cup pecan halves
1 cup firmly packed dark brown sugar
1/2 cup light corn syrup
1/2 cup unsalted butter
1 tablespoon finely grated orange zest
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 250 degrees F. Butter a large roasting pan.
  • Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze.
  • In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring.
  • Remove from the heat and mix in the vanilla and baking soda. BE VERY CAREFUL WITH THE SODA AS IT MAY MAKE THE SYRUP FOAM UP AND SPATTER A BIT!Gradually pour the glaze over the popped corn mixture, stirring to coat well.
  • Bake until dry; stirring occasionally, approximately 1 hour.
  • Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan.
  • Break into clumps. Store in an airtight container at room temperature for up to 1 week.

Nutrition Facts : Calories 339.4, Fat 23.4, SaturatedFat 6.2, Cholesterol 15.2, Sodium 149.2, Carbohydrate 32.1, Fiber 2.7, Sugar 17.4, Protein 4.5

NUTTY CARAMELS



Nutty Caramels image

A cousin passed this quick and easy recipe on to me. We make it every Christmas and include the caramels in gift baskets we share with family and friends.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 pounds.

Number Of Ingredients 7

1 teaspoon plus 1/4 cup butter, divided
1 cup sugar
1 cup light corn syrup
1 cup evaporated milk
1 cup chopped nuts
1 teaspoon vanilla extract
Melted chocolate, optional

Steps:

  • Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage)., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 248° (firm-ball stage)., Remove from heat; stir in nuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. If desired, drizzle with chocolate. Let stand until set.

Nutrition Facts :

CARAMEL CORN CHEX® MIX (1/2 RECIPE)



Caramel Corn Chex® Mix (1/2 Recipe) image

Make a small batch of caramel corn-inspired party mix packed with nuts and berries.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 1h

Yield 9

Number Of Ingredients 8

2 cups popped microwave popcorn
2 cups Corn Chex™ cereal
1/2 cup mixed nuts
3 tablespoons butter or margarine, cut up
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1/4 cup white vanilla baking chips
1/4 cup sweetened dried cranberries

Steps:

  • Remove and discard unpopped kernels from popped popcorn. In medium microwavable bowl, mix popcorn, cereal and nuts; set aside.
  • In microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High 45 seconds to 1 minute, stirring halfway through microwave time, until mixture is boiling.
  • Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 3 minutes, stirring and scaping bowl after every minute, until cereal just begins to turn brown. Spread on waxed paper or foil to cool, about 15 minutes, stirring occasionally to break up.
  • In medium microwavable bowl, microwave baking chips uncovered on High 30 to 45 seconds, stirring every 15 seconds, until melted and smooth. Add 1 1/2 cups of the cooled cereal mixture to melted chips; toss gently until evenly coated. Spread on waxed paper or foil. Cool about 30 minutes or until set.
  • In serving bowl, mix both cereal mixtures and cranberries. Store in airtight container.

Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 17 g, TransFat 0 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

CARAMEL CORN WITH NUTS



Caramel Corn with Nuts image

This homemade caramel corn far surpasses the store-bought variety. Adding nuts makes it extra special. I like to double the recipe for gifting. -Karen Edwards, Sanford, Maine

Provided by Taste of Home

Categories     Snacks

Time 1h5m

Yield 2-1/2 quarts.

Number Of Ingredients 7

10 cups popped popcorn
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup dark corn syrup
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup mixed nuts

Steps:

  • Place popcorn in a large bowl; set aside. , In a large heavy saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts. , Transfer to two greased 13x9-in. baking pans. Bake at 200° 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.

Nutrition Facts : Calories 224 calories, Fat 13g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 260mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

CARAMEL CORN MIX



Caramel Corn Mix image

Go nuts with your next snack by adding caramel corn. Caramel Corn Mix combines the sweet popcorn and Deluxe Mixed Nuts for a salty, sweet treat.

Provided by My Food and Family

Categories     Recipes

Time 5m

Yield 6 cups or 12 servings, 1/2 cup each

Number Of Ingredients 2

5 cups caramel popcorn
1 can (10 oz.) Deluxe Mixed Nuts

Steps:

  • Combine ingredients.

Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

MY AMISH FRIEND'S CARAMEL CORN



My Amish Friend's Caramel Corn image

This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!

Provided by ANITALOUISE

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h15m

Yield 28

Number Of Ingredients 8

7 quarts plain popped popcorn
2 cups dry roasted peanuts
2 cups brown sugar
½ cup light corn syrup
1 teaspoon salt
1 cup margarine
½ teaspoon baking soda
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 21.9 g, Fat 16.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 387.6 mg, Sugar 12.2 g

CARAMEL SNACK MIX



Caramel Snack Mix image

This is the most requested item I bring to the office. It has become the Christmas gift of choice from my kitchen.

Provided by Trish Bennett

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 1h10m

Yield 20

Number Of Ingredients 6

½ cup butter
¾ cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
  • In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
  • Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
  • Bake for 1 hour, stirring every 15 minutes.
  • As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 36.9 g, Cholesterol 12.2 mg, Fat 12.6 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 182.6 mg, Sugar 16.3 g

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From emerils.com


SPICED CARAMEL POPCORN AND NUT MIX - SUGAR AND SOUL
2014-10-08 This spiced caramel popcorn and nut mix is perfect for all your fall parties. These cookies would also be great for a fall get together! I love caramel popcorn and this recipe takes it up a notch with the addition of toasted almonds, cinnamon and pumpkin spice. It’s so ooey, gooeey good! I need to warn you…this sticks to your teeth so don’t grab a big handful. I hope …
From sugarandsoul.co


HOMEMADE CARAMEL CORN 'N NUTS RECIPE | LAND O’LAKES
Combine brown sugar, butter, corn syrup, and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 4-6 minutes or until candy thermometer reaches 238°F or small amount of mixture dropped into ice water forms a soft ball.
From landolakes.com


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