THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE
Oh LORD, have mercy! LOL! This stuff is the kind-of snack you sit down in front of the tv with and you look down and it's all gone! The best part about this recipe is (other than the end product) the fact no candy thermometer is necessary.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 1h10m
Yield 1 1/2 gallon bag
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2664.2, Fat 141, SaturatedFat 80.1, Cholesterol 325.4, Sodium 3554.4, Carbohydrate 369.1, Fiber 0.5, Sugar 311.9, Protein 2.1
CHEWY CARAMEL-COATED POPCORN
When I was a kid, my mom made this recipe often. I've adapted it to make it more chewy and gooey than her crunchy, nut-loaded version. I get requests to make this for every event that I host, and have never had a single leftover! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Snacks
Time 25m
Yield about 6 quarts.
Number Of Ingredients 5
Steps:
- Line two 15x10x1-in. pans with parchment. In a large heavy saucepan, melt butter over medium-high heat. Add brown sugar and syrup, stirring to dissolve brown sugar. Bring to a full rolling boil. Boil and stir 1 minute. Remove from heat and quickly stir in vanilla., Pour caramel mixture over popcorn; stir lightly to coat. Using a rubber spatula, press popcorn into prepared pans. Cool. Pull apart into pieces. Store in airtight containers.
Nutrition Facts : Calories 303 calories, Fat 16g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 216mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 1g fiber), Protein 1g protein.
OVEN CARAMEL CORN
This classic caramel corn is perfect as an everyday snack or packaged as a homemade gift for your favorite foodie.
Provided by Betty Crocker Kitchens
Categories Gifts & Decor
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 200°F. Divide popcorn and pecans between 2 ungreased rectangular pans, 13x9x2 inches.
- Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Stir in baking soda.
- Pour mixture over popcorn and walnuts; stir until well coated. Bake 1 hour, stirring every 15 minutes.
Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 20 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg
SOFT CARAMEL CORN
Soft, yummy caramel corn that will disappear before your eyes! Great for the holidays, parties, or gifts. I promise, this easy recipe won't let you down!
Provided by Aubry Canales
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 30m
Yield 40
Number Of Ingredients 5
Steps:
- Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.
- In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
- Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 24.6 g, Cholesterol 13.4 mg, Fat 7 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 111.4 mg, Sugar 16.2 g
WENDY'S BAKED CARAMEL CORN
This is a quick, easy snack that everyone will enjoy! If you want it in small pieces you need to spread it out or you can let it dry in bigger clumps.
Provided by Wendy Sybert
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Pour popcorn into a large roasting pan or lasagna pan.
- Melt margarine in a saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Remove from heat; stir in vanilla extract and baking soda until mixture is light and foamy. Pour over popcorn and mix well.
- Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
- Line a flat work surface with waxed paper. Spread popcorn on waxed paper and let cool.
Nutrition Facts : Calories 634.9 calories, Carbohydrate 109 g, Fat 20.8 g, Fiber 10.3 g, Protein 8.4 g, SaturatedFat 3.5 g, Sodium 531 mg, Sugar 47.3 g
OVEN CARAMEL CORN
This is my mom's caramel corn recipe. This caramel corn melts in your month. Our family enjoys it every Christmas, but it never lasts long!
Provided by Rmprivatt
Categories Appetizers and Snacks
Time 1h20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Pour popcorn into a very large bowl.
- Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-low heat. Cook, stirring continuously, until mixture begins to bubble, but not boil, about 10 minutes. Remove from heat; stir in baking soda carefully. Pour over popcorn; mix until evenly coated.
- Spread coated popcorn on 2 jelly roll pans.
- Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 22.4 g, Cholesterol 15.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 4.4 g, Sodium 275.5 mg, Sugar 14.8 g
SUPER FAST, DELICIOUS, EASY, AND OOEY GOOEY CARAMEL CORN
This caramel corn whips up really fast and is the perfect consistency and taste. I received it from some good friends of my parents. It always goes over well when a bunch of friends or family get together. Even though its easy, my husband requests it often. We like light corn syrup, but if you prefer a stronger flavor, use dark.
Provided by Delish
Categories Dessert
Time 5m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, bring to a boil butter, brown sugar, and corn syrup.
- Place popped popcorn in large bowl and drizzle caramel mixture gradually over popcorn, while tossing and stirring to coat evenly.
- Make sure to scrape the bottom as the mixture settles.
- We love to serve it warm in all its ooey gooey goodness! Once you start, you can't stop.
CARAMEL CORN
Homemade Caramel Corn has never been easier! It's an incredibly addictive snack that is sweet, crunchy, and so easy to make!
Provided by Janelle
Time 1h
Number Of Ingredients 7
Steps:
- Pop popcorn according to package directions.
- Have two bowls ready.
- Pour popcorn in one bowl.
- Gently Shake the bowl to get the seeds to the bottom of the bowl.
- Remove popcorn slowly into the second bowl leaving seeds in the 1st bowl.
- Toss seeds. Repeat with the second and third bag.
- Prepare 2 baking sheets with a baking mat or parchment paper.
- Preheat oven to 250*F
- In a pot, add butter and cook over medium heat until melted.
- Add brown sugar, corn syrup and salt.
- Bring to a boil and cook for an additional 4 minutes, stirring regularly so caramel doesn't burn on the bottom of the pan.
- After 4 minutes, turn off the heat and remove the pan from heat.
- Add vanilla extract and be prepared for the mixture to spit at you. Stir to incorporate.
- Add baking soda and stir. Mixture will become fluffy and increase in volume.
- Pour caramel mixture over your prepared popcorn.
- Stir well, careful not to touch the caramel mixture to your skin or it will burn you.
- Spread caramel corn on baking sheets, dividing mixture between the two sheets.
- Evenly space the racks in your oven so you can get both in there at the same time, one on top and one on bottom.
- Bake for 15 minutes.
- Remove caramel corn, and stir. Place back in oven on the opposite oven shelf.
- Repeat 15 minute baking and stirring intervals until caramel corn has been baked 2 times total.
- Remove from the oven, stir and let cool.
- I like to stir again after caramel corn has been out of the oven for 5 minutes to prevent clumping.
- Serve once cool.
Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 509 milligrams sodium, Sugar 41 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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