Soft And Chewy Caramel Popcorn Recipes

10 MINUTE SOFT & CHEWY CARAMEL POPCORN

Steps:

• Heat butter, brown sugar, and corn syrup in a small saucepan over medium high heat.
• Bring to a rolling boil and boil for 2-3 minutes. Stir while boiling but take care not to scrape the sides of the pan.
• Remove from heat and stir in vanilla.
• Pour over popped corn and stir until caramel is cooled.
• Enjoy!

THE MOST AMAZING SOFT AND CHEWY CARAMEL POPCORN

Steps:

• Place the popped popcorn in a large mixing bowl, and remove any kernels. Set aside.
• In a medium saucepan combine butter, brown sugar, and corn syrup. Heat the ingredients over medium-low heat until the butter is melted and the ingredients are combined.
• Pour sweetened condensed milk into saucepan and bring to a boil. Reduce to a simmer and continually stir for 3-4 minutes, making sure caramel doesn't burn.
• Remove from heat and stir in vanilla.
• Immediately pour caramel over popcorn and stir to coat all the popcorn well.
• Allow caramel popcorn to cool slightly before serving. Enjoy.

CHEWY CARAMEL-COATED POPCORN

Steps:

• Line two 15x10x1-in. pans with parchment. In a large heavy saucepan, melt butter over medium-high heat. Add brown sugar and syrup, stirring to dissolve brown sugar. Bring to a full rolling boil. Boil and stir 1 minute. Remove from heat and quickly stir in vanilla., Pour caramel mixture over popcorn; stir lightly to coat. Using a rubber spatula, press popcorn into prepared pans. Cool. Pull apart into pieces. Store in airtight containers.

CHEWY IRRESISTIBLE CARAMEL POPCORN

Steps:

• Pop the popcorn kernels and put into a greased large bowl.
• Melt butter on medium heat in a medium size saucepan.
• Turn heat down to low, and add brown sugar, stir until blended together well.
• Making sure that the sugar does not burn turn the heat back up to medium, and add corn syrup. All the while stirring and making sure there is no sticking.
• Add the salt and baking soda. This will make the sugar double in size be careful not to let it go over the sides of the pot.
• Immediately pour onto popcorn.
• Stir until the caramel has covered popcorn completely.
• Transfer onto a cookie sheet with wax paper, and let cool.

SUPER SOFT CARAMEL POPCORN

Steps:

• Combine sugar, corn syrup, margarine, and salt in medium saucepan; bring to boil.
• Reduce heat to medium and add stir in milk; cook, stirring frequently, to soft ball stage (240 degrees).
• Remove from heat then stir in vanilla.
• Pour slowly over popcorn, stirring until caramel is evenly distributed throughout.
• Store caramel popcorn in covered container.
• NOTE: You may vary the amount of popcorn used. I like a little less caramel coating and usually make this recipe with 8 quarts of popcorn.

SOFT CARAMEL CORN

Steps:

• Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.
• In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
• Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.

CHEWY CARAMEL

Steps:

• In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
• Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

SOFT 'N' CHEWY CARAMELS

Steps:

• Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter. Cube remaining butter. In a Dutch oven, combine sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat, stirring constantly. Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage), stirring frequently. Remove from the heat; stir in cubed butter and vanilla until well mixed, about 5 minutes. , Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

HOMEMADE CARAMEL POPCORN RECIPE

Steps:

• Pop your popcorn in an air popper machine. My machine only allows 1/2 cup of kernels at a time so I had two separate batches that I had to pop.
• Cook the brown sugar, Karo syrup, and 1/2 cup of butter over the stove on medium high heat and bring to a boil.
• Add the sweetened condensed milk. Stir continually for about 3 to 4 minutes until it gets to the soft ball stage (it clings together when you drop some in cold water). It will burn if you cook it too long, so make sure you are stirring continuously and watch it closely.
• When it is finished cooking, take your pan off the stove and pour the caramel sauce over your air popped popcorn. Mix until all the popcorn is completely coated. You will need a very large bowl to mix it all together.