Caramel Popcorn No Bake Yummo Recipes

Steps:

• Pop popcorn and remove any unpopped kernals. Set aside. You should have approx 20 cups of popped popcorn.
• Place two or three baking trays or cookie trays on your bench top. You'll spread the hot caramel coated popcorn onto these later.
• Use the largest saucepan/stockpot or boiler that you can find. Add the butter, brown sugar and syrup.
• Over heat, bring to the boil and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Remove from heat. Add the bicarb soda and the vanilla essence. Stir well.
• Add half of the popcorn and quickly stir to coat in the hot caramel mix. Add remaining popcorn and nuts(if you have chosen to add them as an optional extra). Stir thoroughly to cover the popcorn evenly. Work quickly.
• Spread the popcorn over your baking dishes or cookie trays. Break up clumps of popcorn with your wooden spoon.
• After about a minute the popcorn should be cool enough to handle carefully. Break up the popcorn to smaller sized pieces.
• As a variation you can roll popcorn into balls the size of a scoop of ice-cream and push them into ice-cream cones. Great for childrens parties. (The flat based cones work best for this- much easier to place on your bench to cool).
• Cool and store in an airtight container. Will keep for about a week (if it lasts that long without being gobbled up!).
• UPDATE: I made these on a wet and very humid day and the popcorn was 'sticky'. I haven't had this problem before and have made this popcorn recipe a dozen times. Placed in a baking dish and heated at 120°C for about 20 minutes. Stirring every 5 minutes or so. Really took away the stickiness and made the popcorn crunchy.

Steps:

• Pop the microwave popcorn and set aside in a pan or bowl lined with wax paper.
• Combine butter, brown sugar and salt together in a saucepan.
• Heat until completely melted.
• Pour over popped corn immediately.
• May be eaten warm or cool.
• Enjoy!

Steps:

• Pop your popcorn in an air popper machine. My machine only allows 1/2 cup of kernels at a time so I had two separate batches that I had to pop.
• Cook the brown sugar, Karo syrup, and 1/2 cup of butter over the stove on medium high heat and bring to a boil.
• Add the sweetened condensed milk. Stir continually for about 3 to 4 minutes until it gets to the soft ball stage (it clings together when you drop some in cold water). It will burn if you cook it too long, so make sure you are stirring continuously and watch it closely.
• When it is finished cooking, take your pan off the stove and pour the caramel sauce over your air popped popcorn. Mix until all the popcorn is completely coated. You will need a very large bowl to mix it all together.

Steps:

• Preheat oven to 250.
• Prepare popcorn and set aside.
• In a sauce pan bring to a boil brown sugar, butter and syrup.
• Boil at a slow boil for 5 minutes without stirring.
• Remove and add baking soda, salt, vanilla and peanuts.
• Pour over popcorn and toss.
• Lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes.
• Store in Large Zip Lock Bags.

Steps:

• Set oven to 250 degrees F.
• Put the popped corn in a large bowl.
• Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly.
• Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!).
• Remove from heat and stir in baking soda and vanilla.
• Add in the nuts and stir to combine.
• Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine.
• Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes.
• Remove from oven then cool.
• Break into pieces.
• Store in a tightly covered tin box.
• Delicious!