Caramel Popcorn With Marshmallow Recipes

Steps:

• HEAT oven to 250 degrees F. Coat a 15x10-inch jelly roll pan or two 13x9-inch baking pans with no-stick cooking spray. Place popcorn in extra-large bowl. Remove unpopped kernels.
• MELT shortening in 2-quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring occasionally. Boil without stirring for 4 minutes. Remove from heat. Stir in vanilla and baking soda. Evenly pour over popped corn, quickly stirring until popcorn is evenly coated. Place in prepared pan.
• BAKE 45 minutes, stirring every 15 minutes. Cool. Break into bite-size pieces.

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!

Steps:

• Microwave brown sugar and butter for 2 minutes. Add marshmallows and microwave until melted 1 1/2 to 2 minutes. Pour over popcorn and mix.

Steps:

• Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium-low heat until the marshmallows are completely melted, 5 to 7 minutes.
• Put the popcorn in a large bowl; pour the marshmallow mixture over the popcorn and gently stir with a big spoon to coat.

Steps:

• In a saucepan, combine the brown sugar, water, corn syrup, butter, and cream of tartar (this bit of acid keeps the sugar from crystallizing.) Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When the sugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn't burn. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If so inclined, stick a candy thermometer in the pot and cook until the syrup reaches the soft-crack stage, about 270 degrees F. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.) Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce.
• The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over the popcorn. Gently fold with a wooden spoon to coat each kernel. Grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely.

Steps:

• In a small pot add sugar, syrup, margarine or butter, cream of tarter and salt. Mix and boil until the bubbly stage (about 5 minutes).
• Test a drop in water until (like soft caramel) forms a ball.
• Remove from heat and add baking soda. It will SUDDENLY fluff up. QUICKLY add this to the tall large pot (gumbo or soup size) of prepared popcorn.
• SPEEDILY mix well to coat the popcorn with the syrup mixture. It will be very sticky.
• Pour and spread into a margarine greased 9x12 pan or larger pan. Bake 1 hour at 200 degrees.
• Remove and place cooked caramel popcorn onto a wax paper to cool.
• Once cooled, then crumble (like Cracker Jacks) and place into air tight containers to keep crunchy.
• Get ready to file this one in your favorite recipes .