Pops Great Caramel Corn Recipes

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ALMOST-FAMOUS CARAMEL CORN



Almost-Famous Caramel Corn image

Baseball and Cracker Jack (yes, it's Jack, not Jacks!) go way back: The caramel popcorn and peanut mix, introduced in 1893, hit the big time in the early 1900s when "Take Me Out to the Ball Game" became baseball's unofficial anthem. Today, baseball fans still sing the song (chanting "buy me some peanuts and Cracker Jack") during the seventh inning stretch, and the snack is still sold at stadiums around the country. Frito-Lay keeps the original recipe a secret, but Food Network Kitchens created this great copy.

Provided by Food Network Kitchen

Time 35m

Yield About 8 cups

Number Of Ingredients 8

2 tablespoons vegetable oil, plus more for the baking sheet
1/3 cup popcorn kernels (preferably mushroom kernels)
1 cup sugar
3 tablespoons dark corn syrup
2 tablespoons molasses
2 teaspoons roasted peanut oil
Kosher salt
1/2 cup raw peanuts

Steps:

  • Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet.
  • Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.

PUFFED CARAMEL CORN



Puffed Caramel Corn image

Puffed corn can be found in the potato chip aisle of your grocery store. This is a great caramel corn without hulls or unpopped kernels. Warning: you need to make a double batch of this because it doesn't last long, at least not in my house. Very addicting. Love it!

Provided by rookie

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h7m

Yield 8

Number Of Ingredients 6

1 (8 ounce) bag corn puffs (such as O-Ke-Doke®)
1 cup salted peanuts
1 cup butter
1 cup packed brown sugar
½ cup light corn syrup
1 teaspoon baking soda

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Combine corn puffs and peanuts in a large roasting pan.
  • Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes. Remove from heat; stir in baking soda until mixture foams up. Pour over corn-peanut mixture and toss well using rubber spatulas.
  • Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
  • Spread on waxed paper to cool. Break apart and transfer to an airtight container.

Nutrition Facts : Calories 631.3 calories, Carbohydrate 62 g, Cholesterol 62.1 mg, Fat 42.2 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 17.6 g, Sodium 787.5 mg, Sugar 33.7 g

CARAMEL POPCORN



Caramel Popcorn image

Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake less.

Provided by BS4U2C

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h30m

Yield 20

Number Of Ingredients 7

1 cup butter
2 cups brown sugar
½ cup corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped 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.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 32.8 g, Cholesterol 24.4 mg, Fat 14 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.6 g, Sodium 340 mg, Sugar 23.6 g

CARAMEL CORN POPS



Caramel Corn Pops image

Buttery flavored caramel corn pops are so good after one crunchy cluster you will be temped to eat the whole batch.

Provided by Ceezie

Categories     Dessert

Time 30m

Yield 10 cups

Number Of Ingredients 7

1/3 cup margarine
1/2 cup brown sugar
1/2 cup corn syrup
3 tablespoons light molasses
1 teaspoon vanilla
1 teaspoon butter flavoring
8 cups Corn Pops cereal

Steps:

  • Place an 28X18 inch piece of foil on a heat proof surface. Coat with a cooking spray - set aside.
  • In a heavy 12 inch fry pan, over medium heat cook margarine, brown sugar, corn syrup and molasses, stirring constantly, until the mixture starts to boil over entire surface. Cook and stir about 6 minutes longer.
  • Carefully stir in vanilla and butter flavoring. Remove from heat and add corn pops cereal and quickly and carefully stir to coat cereal. Spread the mixture thinly on prepared foil.
  • Seperate cereal into clumps as it cools. Store in an airtight container.

CARAMEL CORN POPS



Caramel Corn Pops image

My DH and DS are always begging me to make this. It is VERY addictive, super easy to make, and most certainly not very good for you.

Provided by McKinleys Momma

Categories     Candy

Time 11m

Yield 12-18 muffin cups, 12-18 serving(s)

Number Of Ingredients 7

1 (360 g) box Corn Pops cereal
1/4 cup softened butter
1/2 cup white sugar (or Splenda)
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract

Steps:

  • In a microwavable bowl, add the butter, sugars, syrup and condensed milk.
  • Cook in microwave for 2 minutes. Remove and stir.
  • Cook for another 2 minutes. Remove and stir.
  • Cook for a final 2 minutes. Remove and stir, adding vanilla.
  • Allow to cool SLIGHTLY. Then, begin adding corn pops cereal. The amount who will need depends on how much caramel you want coating the cereal.
  • Add the mixture in spoonfuls to either greased muffin tins, or into muffin tins with liners. (Alternatively, you can just put them in heaping lumps on greased wax paper).
  • Allow to cool & firm up.
  • Enjoy!

Nutrition Facts : Calories 296.3, Fat 5.2, SaturatedFat 3.2, Cholesterol 14.5, Sodium 171.7, Carbohydrate 62.1, Fiber 0.2, Sugar 42.3, Protein 2.2

CARAMEL CORN POPS RECIPE



Caramel Corn Pops Recipe image

Provided by Camille

Number Of Ingredients 5

1 (8 oz) bag of Barrel O? Fun Corn Pops (not the cereal- these are the kind that you would find on the potato chip/popcorn aisle)
1/2 cup butter or margarine
1/2 cup light corn syrup
1 cup brown sugar
1 teaspoon baking soda

Steps:

  • Preheat the oven to 250 degrees F.
  • Pour corn pops into two 9x13" pans.
  • In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar.
  • Cook for two minutes or until it starts to bubble around the edges.
  • Remove saucepan from heat.
  • Stir in baking soda (this helps coat the corn pops) and whisk until it's completely mixed.Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
  • Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
  • Remove the pans from the oven and dump the pops on wax paper.
  • Break into pieces and enjoy!

CHURRO CARAMEL CORN POPS RECIPE



Churro Caramel Corn Pops Recipe image

Provided by Six Sisters Stuff

Yield 10

Number Of Ingredients 7

1 (6 ounce) bag corn pops (not the cereal- these are the kind that you would find on the potato chip/popcorn aisle)
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 teaspoon baking soda
1/2 cup white sugar
2 teaspoons cinnamon

Steps:

  • Preheat the oven to 250 degrees.
  • Pour corn pops into two 9×13 pans.
  • In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar. Cook for two minutes or until it starts to bubble around the edges.
  • Remove saucepan from heat.
  • Stir in baking soda (this helps coat the corn pops) and whisk until it?s completely mixed.
  • Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
  • In a separate bowl, mix together sugar and cinnamon. Sprinkle over coated corn pops and mix until evenly coated.
  • Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
  • Remove the pans from the oven and spread the pops on wax paper. Break into pieces and enjoy!

CARAMEL CORN



Caramel Corn image

Homemade Caramel Corn has never been easier! It's an incredibly addictive snack that is sweet, crunchy, and so easy to make!

Provided by Janelle

Time 1h

Number Of Ingredients 7

3 bags Pop Secret homestyle butter microwave popcorn
1 cup butter
2 cups brown sugar
1/2 cup Karo light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda

Steps:

  • Pop popcorn according to package directions.
  • Have two bowls ready.
  • Pour popcorn in one bowl.
  • Gently Shake the bowl to get the seeds to the bottom of the bowl.
  • Remove popcorn slowly into the second bowl leaving seeds in the 1st bowl.
  • Toss seeds. Repeat with the second and third bag.
  • Prepare 2 baking sheets with a baking mat or parchment paper.
  • Preheat oven to 250*F
  • In a pot, add butter and cook over medium heat until melted.
  • Add brown sugar, corn syrup and salt.
  • Bring to a boil and cook for an additional 4 minutes, stirring regularly so caramel doesn't burn on the bottom of the pan.
  • After 4 minutes, turn off the heat and remove the pan from heat.
  • Add vanilla extract and be prepared for the mixture to spit at you. Stir to incorporate.
  • Add baking soda and stir. Mixture will become fluffy and increase in volume.
  • Pour caramel mixture over your prepared popcorn.
  • Stir well, careful not to touch the caramel mixture to your skin or it will burn you.
  • Spread caramel corn on baking sheets, dividing mixture between the two sheets.
  • Evenly space the racks in your oven so you can get both in there at the same time, one on top and one on bottom.
  • Bake for 15 minutes.
  • Remove caramel corn, and stir. Place back in oven on the opposite oven shelf.
  • Repeat 15 minute baking and stirring intervals until caramel corn has been baked 2 times total.
  • Remove from the oven, stir and let cool.
  • I like to stir again after caramel corn has been out of the oven for 5 minutes to prevent clumping.
  • Serve once cool.

Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 509 milligrams sodium, Sugar 41 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

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