Halloween Caramel Corn Recipes

Steps:

• Spray non-stick spray (such as Pam) over lower half of the inside of an ordinary brown paper grocery bag (helps keep popcorn from sticking to bag).
• Pop corn in microwave bags. Pour into prepared grocery bag, being careful to discard any unpopped kernels. Pour chow mein noodles and peanuts on top of popped corn - don't stir - they're fine to sit on top of the popcorn.
• In a large glass mixing bowl, combine butter, Karo and brown sugar. Microwave on high 3 MINUTES. Stir; then microwave an additional 2 MINUTES, stirring each minute.
• NOTE: You can also make the syrup on the stovetop - combine ingredients, bring to boil over medium heat. Cook 4-5 minutes, stirring each minute to scrape down sides and keep bubbles under control. Old fashioned candy-makers use the cold water test to determine if the syrup is done (spoon a thin line of the cooked mixture into cold water - the candy thread should harden. In candy-making terminology, this is called the Hard Ball stage).
• Once your candy mixture is done, remove from heat; then sprinkle baking soda on top while stirring to combine (careful - it will foam up!)
• Quickly pour this VERY HOT mixture into the grocery bag, on top of the popped corn, peanuts and chow mein noodles. Fold over top of bag and give things a good shake to combine.
• Put folded bag into microwave - heat 1 MINUTE - shake bag. Microwave another 30 SECONDS - shake bag. Microwave another 30 SECONDS - add candy corn - shake bag to combine and then pour mixture onto trays to cool. Store in air-tight container.

Steps:

• Cook brown sugar, butter, corn syrup and salt for 5 minutes.
• Add vanilla and soda.
• Coat corn with mixture.
• Bake at 250 for 1 hour, stirring every 15 minutes.
• Watch carefully to avoid burning.

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:

• Preheat oven to 250 degrees F (120 degrees C).
• Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
• Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
• Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
• Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

Steps:

• Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
• Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
• Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
• Pour syrup over warm popcorn, stirring to coat evenly.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
• Cool; break apart. Store in tightly covered container.