Caramel Peanut Popcorn Recipes

Steps:

• Place popcorn and peanuts in a large bowl coated with cooking spray; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, , molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.

Steps:

• Heat oven to 200°F. Line cookie sheet with cooking parchment paper.
• Place popcorn and peanuts in very large bowl; set aside.
• In 2-quart saucepan, heat brown sugar, butter and corn syrup to boiling Boil 5 minutes without stirring. Remove from heat. Stir in baking soda, salt and vanilla.
• Pour caramel mixture over popcorn mixture; toss until well coated. Spread popcorn mixture evenly on cookie sheet.
• Bake 10 minutes. Cool completely before serving.

Steps:

• Place popped popcorn in two very large bowls.
• Mix 1/2 pound peanuts into each bowl.
• In 5 quart sauce pan combine all the other ingredients.
• Bring to a boil over medium heat, boil for 5 minutes(no less) stirring constantly.
• Evenly distribute the syrup between the two bowls and stir until well coated.
• Turn coated popcorn into a large roasting pan.
• Bake at 250 degrees for 1 hour.
• Remove and break apart while still warm.
• Store in air tight containers.

Steps:

• Preheat the oven to 200 degrees F. Grease or butter two large, rimmed baking pans. Combine the popcorn, peanuts, pistachios and sesame seeds in a very large bowl or roasting pan.
• Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring constantly, then cook until the mixture is completely emulsified and there is no visible melted butter around the edge of the pan, 1 to 2 minutes. Remove from the heat and stir in the vanilla and baking soda. (The mixture will puff up.)
• Pour the mixture evenly over the popcorn mixture and toss well to coat. Divide the popcorn between the two prepared pans, spreading in an even layer. Bake the popcorn for 1 hour, stirring every 15 minutes and rotating the pans so it cooks evenly. Let cool in the pans, about 20 minutes. Break into pieces to serve.

Steps:

• Place the popped popcorn into a large brown paper bag. Set aside. In a 2-quart casserole dish, or other heatproof glass dish, combine the brown sugar, butter, corn syrup, vanilla extract and salt. Heat at full power for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 minute and 30 seconds more. Remove from the microwave, and stir in the baking soda. Pour the syrup mixture over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the popcorn. Place bag into the microwave, and cook for 1 minute 10 seconds. Remove, shake, flip the bag over and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Serve immediately or store in an airtight container.

Steps:

• Heat oven to 250°F.
• Beat pudding mixes and 2 cups milk with whisk 2 min.; pour into crust. Top with COOL WHIP. Refrigerate 2 hours.
• Meanwhile, microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec. Drizzle over popcorn in large bowl. Add nuts; toss to evenly coat popcorn and nuts with caramel sauce.
• Spread popcorn mixture onto rimmed baking sheet sprayed with cooking spray.
• Bake 30 min., stirring every 10 min. Cool completely.
• Break popcorn mixture into small pieces if necessary; sprinkle over pie just before serving.

Steps:

• Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth.
• Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.

Steps:

• Preheat the oven to 250 degrees F.
• First make the popcorn: Put a large pot over medium heat, and add the oil and popcorn. Place a lid on the pot, slightly askew, so that steam can escape. Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked.
• Pour the popped corn into a large roasting pan (like one you would use to roast a turkey) and sprinkle with kosher salt.
• In the same pot that you made the popcorn, melt the butter, brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring, for 7 minutes.
• In a tiny bowl, mix the baking soda and vanilla together until the baking soda is mostly dissolved.
• Remove the pot from the heat, and stir in the vanilla and baking soda mixture. The caramel should be very light and frothy. Immediately pour the caramel over the popcorn, and gently fold the caramel into the popcorn to coat it. (At this point, you might think there is not enough caramel for the corn, as there will be globs of caramel, and a lot of the popcorn will not seem well-coated. But don't worry! There will be plenty.).
• Bake the caramel corn for 15 minutes. Remove the roasting pan from the oven and gently stir the popcorn into the melting caramel until the popcorn is better coated. Return to the oven for another 15 minutes, after which the popcorn should be evenly coated with the caramel.
• Return the caramel corn to the oven and bake for a final 15 minutes. Remove from the oven and give the corn one final stir to coat thoroughly. Let cool completely, about 30 minutes.
• When the popcorn is totally cool, it will have a nice, thin, crispy coating. Serve immediately or store in airtight containers for up to 10 days.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
• Bake 14 to 16 minutes or until light golden brown. Sprinkle marshmallows over crust. Bake 3 minutes longer or until marshmallows are puffed but not browned.
• Meanwhile, in large bowl, mix popcorn and peanuts; set aside. In medium microwavable bowl, microwave peanut butter chips, corn syrup and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over popcorn mixture; stir to coat completely. Immediately press mixture over marshmallows in even layer using back of spoon.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until softened and chips can be stirred smooth. Drizzle melted chocolate over bars. Cool on cooling rack 1 hour. Refrigerate 30 minutes or until set. Cut into 6 rows by 4 rows.