Caramel Popcorn Bowl Recipes

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:

• For the caramel popcorn bowl: Spray the inside of a 4-quart glass mixing bowl with nonstick cooking spray. Spray the outside of a smaller (3-quart) glass mixing bowl. Set aside. In a large heatproof bowl, toss together the popcorn and peanuts.
• In a medium saucepan, melt the butter. Add the brown sugar, corn syrup and salt and stir until well combined, taking care not to get sugar crystals stuck to the sides of the pot. Bring to a boil and cook until a candy thermometer inserted in the mixture reads 300 degrees F.
• Pour the caramel mixture over the popcorn and peanuts. Stir with a rubber spatula to evenly coat all of the popcorn mixture. While still hot, pour the coated popcorn into the greased 4-quart mixing bowl. Use the smaller bowl to push the popcorn against and up the sides to form the walls of the bowl. Refrigerate to set.
• In the meantime, over a double boiler or in a microwave at intervals, melt the white chocolate together with the coconut oil, stirring to combine. Remove the popcorn bowl from the refrigerator. Use a rubber spatula, spoon and/or pastry brush to coat the inside of the bowl completely with the melted white chocolate. Place back in the refrigerator to set for at least 1 hour and up to overnight.
• For the popcorn filling: Remove the bowl from the refrigerator and fill with your favorite flavor of popcorn. Serve or wrap up for a gift.

Steps:

• Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
• In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
• Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.