Sues 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.

PUFFED CARAMEL CORN

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.

THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE

Steps:

• Preheat the oven to 200°.
• Spray your largest cookie sheets.
• Pop the popcorn in the oil and set aside. I do this in two batches. Place in a very large bowl. (Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
• Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup. Bring to a rolling boil.
• When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon. (I used a plastic spatula and ended up sacrificing it)
• Remove from the heat and add the soda. Pour caramel directly on the popcorn and stir to coat completely.
• Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes. Allow to cool and break into pieces. Store in zip-top bags.

SPICED CARAMEL CORN

Steps:

• Preheat the oven to 325 degrees. Spread nuts on a small rimmed baking sheet, and bake until fragrant and beginning to brown, 10 to 15 minutes. Remove from oven, and let stand until cool. Coarsely chop; set aside.
• Line a baking sheet with a Silpat (a French nonstick baking mat); set aside. In a medium stockpot, heat oil over high heat. Add popcorn, and cover. Once the corn begins to pop, shake the pan constantly. When the corn has finished popping, remove from the heat, uncover; set aside.
• In a large deep pot, at least 12 inches wide, stir together water, sugar, and corn syrup. Add vanilla pod and seeds, cinnamon, nutmeg, cloves, cardamom, and salt. Bring to a boil over medium-high heat without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules. Reduce heat to medium, and cook, tilting and swirling the pan, until the mixture just begins to smoke and is a deep caramel color, 4 to 5 minutes more.
• Stir in the popcorn and nuts. Cook, stirring, while moving the pot on and off the heat to prevent the caramel from burning, until the popcorn is completely coated and the mixture is deep mahogany in color. Pour onto prepared baking sheet, and spread in an even layer. Let cool. Remove and discard vanilla bean. Store in an airtight container at room temperature for up to 3 days.

CARAMEL CORN

Steps:

• Prepare popcorn in microwave according to package directions. Pour popcorn into 1 or 2 large bowls. (You will need plenty of room to toss with hot sugar mixture.)
• Meanwhile, in a small saucepan over medium heat, melt butter. Add water, sugar and cinnamon, increase the heat, and bring to a boil. Boil for 3 to 4 minutes. Remove from heat. Be careful; the sugar mixture is extremely hot! Pour half of mixture over the popcorn. Carefully stir or toss to combine. Add remaining sugar mixture and combine. Serve.

CARAMEL CORN

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.

SUPER FAST, DELICIOUS, EASY, AND OOEY GOOEY CARAMEL CORN

Steps:

• In a saucepan, bring to a boil butter, brown sugar, and corn syrup.
• Place popped popcorn in large bowl and drizzle caramel mixture gradually over popcorn, while tossing and stirring to coat evenly.
• Make sure to scrape the bottom as the mixture settles.
• We love to serve it warm in all its ooey gooey goodness! Once you start, you can't stop.