Oven Baked 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.

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.

BAKED CARAMEL POPCORN

Steps:

• Preheat the oven to 250ºF.
• Melt the butter in a saucepan over medium heat. Add the sugar, corn syrup, and salt; stir to combine. Bring to a boil, stirring constantly. Once the mixture comes to a boil, let it boil for 5 minutes without stirring.
• Remove from the heat and stir in the vanilla and the baking soda. Be careful - as the mixture will bubble up.
• Gradually pour the caramel over the popped corn, mixing well. (I usually have the popcorn in 2 big bowls to give me enough room to stir to coat it with caramel.)
• Turn the coated popcorn out onto 2 large, shallow baking sheets. I usually use half sheet baking sheets.
• Bake in the preheated oven for 30 minute, or until fairly dry, stirring twice during baking time. Remove from the pan and break into pieces.
• Store the caramel popcorn in an air-tight container.

CARAMEL CORN

Steps:

• Preheat oven to 250°. Place popcorn in 2 large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes. , Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes., Remove from oven and break apart while warm. Cool completely. Store in airtight containers.

OVEN-BAKED CARAMEL POPCORN {WITH NUTS}

Steps:

• Preheat oven to 250 degrees. Spray two large, rimmed baking sheet pans with non-stick spray.
• Add popcorn and peanuts to a large, oven-proof mixing bowl that has been coated with non-stick spray. (I use a large stainless steel bowl.) Place in oven to warm while making syrup.
• In a heavy 2-quart saucepan, combine butter, brown sugar, corn syrup, salt, and molasses. Heat over medium heat, stirring until sugar is dissolved. Continue to boil, stirring often, until the mixture reaches a hardball stage of 260 degrees on a candy thermometer (about 5 minutes).
• Remove from heat and whisk in the baking soda. Mixture may foam a little.
• Immediately pour the hot mixture, in a thin stream, over the warm popcorn. Using a rubber spatula, gently fold the caramel into the popcorn until all of the popcorn is coated.
• Transfer the mixture to the prepared sheet pans, spreading it out to cover pans.
• Bake for 45 minutes, stirring the caramel from bottom of pan and into the mixture every 15 minutes. Cool and serve immediately, or store in an airtight container for up to 1 week.

EASY BAKE OVEN CARAMEL CORN

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.

OVEN CARAMEL CORN

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.

COURTSIDE CARAMEL CORN

Steps:

• Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. , Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans. , Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.

GRANDMA PAUL'S CARAMEL CORN

Steps:

• Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan at 200 °F for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry. Yields about 8 quarts.

OVEN-BAKED CARAMEL CORN

Steps:

• Preheat oven to 250° F.
• Spread freshly popped corn (we use this stovetop popper) onto two large rimmed pans. Place in the oven to keep popcorn warm and crisp.
• In a heavy 2-quart saucepan over medium heat, combine butter, brown sugar, corn syrup, and salt. Stir every now and then, dissolving the sugar. Bring mixture to a boil and cook until it reaches the firm ball stage of 248° F, using a candy thermometer. This should take about 5 minutes or so.
• Remove from heat and stir in baking soda. Caramel mixture will foam.
• Remove popped corn from oven and pour hot caramel mixture over it, in a fine stream. Fold to mix well. Return pans to oven for 45 minutes, stirring and scraping up caramel from bottom of pans every 15 minutes. Remove pans from oven to a cooling rack. Once caramel corn is cool enough to handle, and not yet hardened, break up any large clumps using your fingers. Then let caramel corn cool completely. Serve immediately or store in an airtight container for up to a week.

OVEN CARAMEL CORN

Steps:

• Heat oven to 200°F. Divide popcorn and pecans between 2 ungreased rectangular pans, 13x9x2 inches.
• Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Stir in baking soda.
• Pour mixture over popcorn and walnuts; stir until well coated. Bake 1 hour, stirring every 15 minutes.