CARAMEL CORN
A sweet crunchier version of an all-time favorite snack that's perfect for picnics, family movie nights or gifting.
Provided by By Betty Crocker Kitchens
Categories Gifts & Decor
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
- In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
- Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
- Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.
Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cup, Sodium 530 mg, Sugar 30 g
CARAMEL CORN COOKIES
I was looking through my Sept 2013 Food Network Magazine, and came across the first place winning recipe in the Marion, OH Caramel Popcorn Contest. Elizabeth Orthmeyer submitted the winning recipe. I personally can't wait to try these cookies. Hope you will too! Photo: Food Network Magazine
Provided by Carol Perricone
Categories Cookies
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- 2. In a large bowl, beat sugar and shortening with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel popcorn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, flour, baking powder, baking soda, and the remaining 2/3 cup of caramel popcorn. Stir in oats and coconut.
- 3. Drop tablepoons full of dough onto the prepared baking sheets, about 2 inches apart; bake until golden brown, 10-12 minutes. Let cool 5 minutes on baking sheets, then transfer to cooling racks to cool completely.
CHOCOLATE CHIP, BACON AND CARAMEL CORN COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 32 cookies
Number Of Ingredients 12
Steps:
- In a large skillet, fry the bacon over medium heat until crisp, 8 to 10 minutes. Remove to a paper-lined plate to cool, then finely chop. Set aside.
- In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
- In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it's totally incorporated. Scrape the bowl and beat for a few more seconds.
- Crush 3 cups of the caramel corn in a bag with a rolling pin. Stir by hand into the dough with the chocolate chunks and chopped bacon. Crush the remaining 4 cups caramel corn and transfer to a work surface.
- Line 2 baking sheets with silicone baking mats. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes.
- Preheat the oven to 350 degrees F.
- Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.
CARAMEL CORN COOKIES
Provided by Food Network
Categories dessert
Time 35m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel corn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, flour, baking powder, baking soda and the remaining 2/3 cup caramel corn. Stir in the oats and coconut.
- Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
CARAMEL CORNFLAKE COOKIES
Posted in response to a request in the forums. Recipe found in an old Australian Womens Weekly Cookbook. THis recipe is gluten-free sutiable as it contains no flour...though be sure to purchase gluten-free cornflakes if required for your diet. Cookies keep for a week if stored in an airtight container and are suitable to be frozen
Provided by Jubes
Categories Drop Cookies
Time 40m
Yield 25 cookies/biscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C or 350°F
- Melt the butter in a large pan. Then add sugars and cook, stirring, until combined. Remove from heat
- Add all of the remaining ingredients and stir gently until combined
- Place level tablespoons pf mixture, about 3cm apart , on lightly greased oven trays
- Bake in a moderate oven (180C / 350F) about 15 minutes or until golden brown
- Stand for 5 minutes before removing from trays to cool on a wire rack.
CLASSIC CARAMEL CORN
Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g
More about "caramel corn cookies recipes"
CARAMEL CORN CHOCOLATE CHIP COOKIES - AVERIE COOKS
From averiecooks.com
Servings 20Total Time 20 minsCategory CookiesCalories 186 per serving
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high to high speed to cream them. Beat until light and fluffy, about 5 minutes, stopping to scrape down the sides of the bowl as necessary. Add the flour, cornstarch, optional salt, and beat to just incorporate; don't overmix. Add the caramel corn, chocolate chips, and beat momentarily to incorporate or fold in by hand, making sure not to overmix and break the caramel corn.
- Using a medium cooking scoop (or use your hands and roll the dough into tightly packed balls), form mounds weighing 1.40 to 1.50 ounces each, about two heaping tablespoons (I made 20 mounds). Mounds will look large because the caramel corn bulks the dough without adding much mass. It will appear that there are more add-ins than dough and that it will all hardly hold; this is normal and okay. Use your hands to press the add-ins into the dough, firmly squeezing the mounds together in your hands and rolling them between your palms as necessary to get everything to stick together.
- Slightly flatten the mounds so they don't stay too domed and puffed while baking, just don't over-flatten. Place them on a large plate, cover with plastic wrap, and place in the refrigerator to chill for at least 2 hours, or up to 5 days, before baking.
- Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, and place dough on mounds, spaced 2 inches apart (8 per tray). Bake for 8 to10 minutes, until edges are set and tops are barely set, even if pale, glossy, and slightly underbaked in the center. Watch them closely after 7 minutes and I recommend not baking longer than 10 minutes, and erring on the lower end of the baking range. Cookies firm up as they cool, and baking too long will results in cookies that become too crisp and hard, or have overly browned caramel corn pieces or undersides (The cookies shown in the photos were baked for 8 to 9 minutes depending on the batch, with trays rotated at the 4-minute mark, and have chewy edges, soft centers, and gooey chocolate).
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