Paula Deens Oven Caramel Corn Recipes

GRANDMA PAUL'S CARAMEL CORN

Grandma Paul's Caramel Corn image

Caramel popcorn makes a great snack or a sweet gift.

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 5

Ingredients

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

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.

CORN CASSEROLE (PAULA DEEN)

Corn Casserole (Paula Deen) image

Corn Casserole Recipe courtesy Paula Deen I have had this at a pot-luck lunch at work and it is FABULOUS!!! I wanted the recipe to put in my cookbook so I decided to list it on here...Enjoy!!

Provided by tishahardee

Categories Corn

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package corn muffin mix (recommended ( Jiffy)
1 cup sour cream
1/2 cup butter, melted
1 -1 1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.
Remove from oven and top with Cheddar.
Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve warm.

Nutrition Facts : Calories 832.2, Fat 52.2, SaturatedFat 29.1, Cholesterol 121.7, Sodium 1549.8, Carbohydrate 81.4, Fiber 7.2, Sugar 19.8, Protein 17.2

GRANDMA PAUL'S CARAMEL CORN

Grandma Paul's Caramel Corn image

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

Ingredients

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda
8 quarts popped corn

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

PAULA DEEN'S OVEN CARAMEL CORN

PAULA DEEN'S OVEN CARAMEL CORN image

Number Of Ingredients 9

Ingredients

7 to 8 quarts popped popcorn
2 cups unsalted peanuts, shelled pumpkin seeds or sunflower seeds
1 cup light brown sugar
1 cup (2 sticks) butter or margarine
1 teaspoon salt
½ cup light corn syrup
1 teaspoon maple-flavored pancake syrup
1 teaspoon vanilla extract
1 teaspoon baking soda

Steps:

Preheat oven to 250 F. Coat rimmed cookie sheets or jellyroll pans generously with vegetable-oil cooking spray, or rub with shortening. Place the popcorn and your choice of nuts or seeds into a very large bowl. In a medium saucepan, combine the sugar, butter, salt, syrups and vanilla. Bring to a boil over medium-high heat and continue boiling 5 minutes, stirring constantly. Remove from the heat and add the baking soda. The mixture will bubble. Stir vigorously until the mixture is smooth. Pour the hot syrup over the popcorn mix. Stir until the popcorn is coated. This is messy; take your time and use a long-handled spoon. Spread the coated popcorn in the prepared pans. Bake 1 hour, stirring several times. The mixture will be very sticky. Remove the popcorn from the oven and allow to cool 15 minutes. Break big hunks apart while mixture is cooling. Store in large, airtight plastic containers. Makes 7 to 8 quarts.

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