Caramel Corn Pops Recipes

Steps:

• Preheat the oven to 200 degrees F and coat a rimmed baking sheet with cooking spray. Place the popcorn, pretzels and cashews in a large brown paper bag and shake to combine; set aside.
• Microwave the butter in a large microwave-safe bowl until melted, about 1 minute. Stir in the brown sugar and corn syrup and microwave until the mixture begins to boil, about 2 minutes. Carefully stir, then microwave 2 more minutes.
• Add the baking soda to the sugar mixture and stir until it begins to foam. Carefully pour over the popcorn mixture in the bag. Fold over the top of the bag and shake to coat the popcorn. Microwave in the bag, 1 1/2 more minutes.
• Pour the popcorn mixture onto the prepared baking sheet and bake 1 hour, stirring every 15 minutes. Let cool completely before serving.

Steps:

• Preheat the oven to 300°. Combine the honey, butter, molasses, vanilla and salt in a small saucepan. Bring to a boil over medium-high heat; boil, stirring, until the butter melts, about 2 minutes.
• Pour the caramel over the popcorn in a large bowl; toss well. Spread the popcorn evenly on a rimmed baking sheet.
• Bake, checking often, until the popcorn is crisp, 10 to 15 minutes. Transfer the pan to a rack to cool completely.

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.

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.

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.

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.

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!

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.

Steps:

• Place sugar in a saucepan. Pour water around the sides of the pan. Make an X with your finger across the sugar. Cook over medium-high heat, swirling the pan, until the mixture turns a caramel color. Remove from the heat, add the butter carefully as it will bubble up, add popped corn, and toasted nuts. Pour onto a silicone baking mat or foil lined cookie sheet. Break into clusters while still warm.
• To make popcorn on the stove: put 2 to 3 tablespoons oil in a large pot with high sides, and add 1 kernel of corn. Heat oil over medium-high heat until the kernel pops. Add 1/3 cup corn kernels and shake pan continuously until all the kernels are popped.

Steps:

• Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup.
• Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely.
• Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

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!

Steps:

• Bring the brown sugar, corn syrup and butter to a boil.
• Add the baking soda and stir.
• Pour the corn puffs into a cake pan and pour the caramel over, stir to coat
• Bake at 250F, stirring every 10 minutes for 45 minutes.

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!

Steps:

• Place puff corn in a large roaster pan.
• In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
• Add the baking soda- this will cause the caramel mixture to foam up.
• Stir well and remove from heat.
• Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
• Remove from oven, spread out onto wax paper to cool.

Steps:

• Preheat oven to 300ºF. In a 4-quart Dutch oven, heat and stir the brown sugar, granulated sugar, vegetable oil spread, and salt over medium heat until just boiling and sugar is dissolved.
• Stir in vanilla.
• Add popcorn and toss to coat.
• Spread coated popcorn in a shallow roasting pan.
• Bake, uncovered, for 15 minutes, stirring once.
• Transfer popcorn to a large piece of foil or a large roasting pan to cool.