Chesters Caramel Corn Recipes

Steps:

• Heat brown sugar, butter, and syrup on the stove and bring to a boil.
• Boil for 2 minutes and remove from heat.
• Stir in the baking soda and vanilla and dissolve.
• In a separate large bowl mix the puff corn and the stove mixture.
• Pour on a large cookie sheet.
• Put in a 250 degree oven for 10 minute.
• Stir it and bake for another 10 minute.
• Stir one more time and bake for another 10 minute.
• Pour it onto wax paper and let it cool.
• Pull apart if needed and enjoy!

Steps:

• Place puff corn in a large roaster pan.
• In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
• Add the baking soda- this will cause the caramel mixture to foam up.
• Stir well and remove from heat.
• Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
• Remove from oven, spread out onto wax paper to cool.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine corn puffs and peanuts in a large roasting pan.
• Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes. Remove from heat; stir in baking soda until mixture foams up. Pour over corn-peanut mixture and toss well using rubber spatulas.
• Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
• Spread on waxed paper to cool. Break apart and transfer to an airtight container.

Steps:

• Preheat the oven to 200°.
• Spray your largest cookie sheets.
• Pop the popcorn in the oil and set aside. I do this in two batches. Place in a very large bowl. (Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
• Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup. Bring to a rolling boil.
• When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon. (I used a plastic spatula and ended up sacrificing it)
• Remove from the heat and add the soda. Pour caramel directly on the popcorn and stir to coat completely.
• Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes. Allow to cool and break into pieces. Store in zip-top bags.

Steps:

• Pre-heat oven to 225 degrees F. Put PUFFCORN in a clean brown paper bag.
• In a 2 qt. saucepan mix together butter, sugar, syrup, & salt. Bring to a boil for 3-5 minutes. Remove from heat, add baking soda, and mix until it begins to foam. Pour caramel mixture over PUFFCORN and shake bag until they are evenly coated.
• Put on either 2 cookie sheets or 2 cake pans, and bake for 45 minutes. Stir every 15 minutes. Remove from oven, place on wax paper and break apart. Let sit for 15 - 20 minutes.

Steps:

• Preheat oven to 250°F Spray large baking sheet or roasting pan with cooking oil spray and set aside.
• In a large sauce pan, melt butter over low heat. Add next 3 ingredients and bring to a boil, stirring constantly. Cover, reduce heat and gently boil without stirring for 4-5 minutes.
• Remove from heat and carefully add soda and vanilla (it will froth and foam). Mix real well.
• Remove unpopped kernels from popcorn (see tip below). Spread popcorn (& nuts if using) out on pan. Pour caramel mixture over popcorn and mix well. Don't worry if every kernel isn't coated. It will get better distributed when you stir it while it is baking.
• Bake 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in tightly sealed container.
• Tip: the easiest way to get the kernels out is to put all the popcorn in a large bowl. Shake it slightly so the kernels settle to the bottom of the bowl, then transfer the popcorn, handful by handful to the roasting pan, leaving the kernels behind.