Popcorn Caramels Recipes

EASY CARAMEL POPCORN

Steps:

• Set oven to 250 degrees F.
• Put the popped corn in a large bowl.
• Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly.
• Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!).
• Remove from heat and stir in baking soda and vanilla.
• Add in the nuts and stir to combine.
• Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine.
• Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes.
• Remove from oven then cool.
• Break into pieces.
• Store in a tightly covered tin box.
• Delicious!

CARAMEL POPCORN

Steps:

• Preheat oven to 250.
• Prepare popcorn and set aside.
• In a sauce pan bring to a boil brown sugar, butter and syrup.
• Boil at a slow boil for 5 minutes without stirring.
• Remove and add baking soda, salt, vanilla and peanuts.
• Pour over popcorn and toss.
• Lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes.
• Store in Large Zip Lock Bags.

CHOCOLATE CARAMEL POPCORN

Steps:

• Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
• To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
• Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
• Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
• Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.

CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
• Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

EASY CHOCOLATE-CARAMEL POPCORN

Steps:

• Preheat oven to 300°F.
• Place the caramels, butter, and water in a heavy saucepan. Cook on low heat until the caramels are completely melted, stirring frequently.
• Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels. Drizzle with the caramel mixture; toss to evenly coat. Spread onto a large greased baking sheet.
• Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto a sheet of waxed paper; cool completely.
• Break apart until small clusters or individual pieces. Store in a tightly covered container at room temperature for up to one week.

EASY CARAMEL POPCORN

Steps:

• Heat oven to 300°F.
• Spray large baking sheet with cooking spray. Cook caramels, butter and water in large saucepan on low heat until caramels are melted, stirring frequently.
• Combine popcorn and nuts in large bowl. Add caramel mixture; toss to coat. Spread onto prepared baking sheet.
• Bake 20 min., stirring after 10 min. Spoon onto sheet of waxed paper; cool completely. Break into clusters.

CARAMEL POPCORN WITH MARSHMALLOW

Steps:

• Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium-low heat until the marshmallows are completely melted, 5 to 7 minutes.
• Put the popcorn in a large bowl; pour the marshmallow mixture over the popcorn and gently stir with a big spoon to coat.

CARAMEL POPCORN BALLS

Steps:

• Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
• In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
• Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

POPCORN TWIST CARAMEL CORN

Steps:

• Prehead oven to 250°F.
• Place entire bag of popcorn twists into a large roaster.
• In a Large (2 qt) sauce pan, cook together butter, brown sugar and corn syrup for 2 minutes after butter has melted and it starts to gently boil.
• Add baking soda to mixture. This will cause mixture to foam - that is why you need a large saucepaan.
• Allow to foam to cook down slightly.
• Pour caramel mixture over popcorn twists and stir until mixed.
• Place in oven for 35-45 minutes, (35 for chewy corn, 45 for crunchy), stirring at least every 10-15 minutes.
• remove from oven and pour on wax paper.
• Allow to cool slightly and break apart.

POPCORN CARAMELS

Steps:

• Put the cases into a 12-hole muffin tray.
• Put a large pan on the stove, put the oil in the pan and turn the heat to high. Wait 1 minute, then turn the heat to medium. Add the corn to the pan and immediately put on the lid. Then, shake the pan a few times and leave the lid on until you can hear only a few popping noises. Remove the pan from the heat and tip the popcorn into a large bowl (a few pieces of popcorn may not have "popped" - throw these pieces away).
• Chop up the butter and put it into the same large saucepan as the Jersey Caramels. Put the pan on the stove and turn the heat to medium. Stir until the caramels are melted and the butter and caramel are mixed together. Remove the pan from the stove and put it on a wooden board.
• Add the popcorn to the pan and stir gently to mix everything together. Spoon the popcorn mixture into the foil cases and leave them for 10 minutes or until they are cold.
• These crunchy treats will last up to 2 days.

KRAFT CARAMEL POPCORN BALLS

Steps:

• Melt caramels with water over low heat, stirring until smooth.
• Pour over popped corn; toss until well coated.
• With hands slightly moistened with cold water, form into balls.

CARAMEL POPCORN

Steps:

• Pop popcorn according to manufacturer's directions. Meanwhile, in a large heavy saucepan, combine the peanuts, almonds, brown sugar, butter, corn syrup, peanut butter and molasses. Bring to a boil over medium heat; cook and stir for 5 minutes. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). In a very large bowl, combine popcorn and pecans. Add hot syrup mixture and toss to coat. Spread onto greased baking sheets. , Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.