Caramel Popcorn Not Too Sweet Or Sticky Recipes

Steps:

• Prepare microwave popcorn as directed on bag.
• Remove any unpopped kernels.
• In 2 quart microwave-safe bowl, microwave butter on high until melted, about 1& 1/2 minutes.
• Stir in sugar and corn syrup, and microwave on high for 4-5 minutes.
• Stir in vanilla and baking soda until blended.
• Stir in popcorn, mixing well.
• (It may be a bit tricky to mix the popcorn in at first, but the more you stir, the easier it gets.) If you are using nuts, add them here too.
• Microwave on high for 4 to 6 minutes, stirring every 2 minutes to coat popcorn evenly.
• Transfer caramel corn to tray lined with waxed paper, or parchment paper.
• Cool and break popcorn apart.
• Store in airtight container.

Steps:

• in a small saucepan, combine sugar, syrup and butter. Bring to boil and cook 5 minutes. Remove from heat.
• stir in baking soda, salt, vanilla and nuts. Pour over popcorn. Mix well.
• bake @ 225 degrees F for 1 hour stirring every 15 minutes.

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:

• Bring all ingredients, except popcorn, to a boil stirring constantly.
• Boil five minutes without stirring.
• Remove from heat.
• Add 1 tsp. vanilla
• 1/2 t. baking soda
• Stir well.
• Add to popped corn and stir until well coated.
• Put into shallow pans and bake at 250 for 1 hour, stirring every 15 minutes.
• Let cool completely.
• Break up and store in air tight container.

Steps:

• Mix margarine, sugar, syrup, and salt in pot. Bring to boil on medium heat, and boil for 5 minutes, stirring occasionally. Remove from heat, and add baking soda. Stir until foamy throughout.
• Pour over popcorn, and mix well.
• Spread evenly on cookie sheet, and bake at slow 200°F oven for 1 hour. This last baking step ensures crispy popcorn. Enjoy!

Steps:

• Lightly coat two large, heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray.
• In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels.
• In a small bowl, whisk together the baking soda and cayenne pepper.
• Have two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).
• Immediately pour the caramel mixture over the popcorn. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.
• Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to 2 weeks.

Steps:

• Preheat the oven to 250°F. Line two baking sheets with a silicon mat or parchment paper sprayed with baking spray.
• Place the popcorn in an extra-large bowl.
• Melt the butter in a medium sauce pot. Add the sugar, corn syrup and salt and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the baking soda. Once incorporated, stir in the walnuts and cranberries. Pour the mixture over the popcorn and toss to coat evenly.
• Spread the mixture onto the prepared baking sheets. Bake for 45 minutes. Remove and allow to cool for 10 minutes. Break into pieces and serve.

Steps:

• In a saucepan mix margarine, sugar and syrup.
• Bring to a boil and boil 5 minutes; stirring constantly.
• Add soda and vanilla; mixture will foam up at this point.
• Pour over popped popcorn and mix well.
• Spread out on a cookie sheet and bake at 250 degrees for 1 hour.
• Stir every 15 minutes.

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.