CLASSIC CARAMEL CORN
Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g
MY AMISH FRIEND'S CARAMEL CORN
This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!
Provided by ANITALOUISE
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h15m
Yield 28
Number Of Ingredients 8
Steps:
- Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
- Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
- Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 21.9 g, Fat 16.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 387.6 mg, Sugar 12.2 g
ILLINOIS CARAMEL CORN
This snack unites salty and sweet in every heaping handful.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 1h
Yield Makes 12 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a large heavy saucepan over medium heat. Stir in sugar, corn syrup, and 1/2 teaspoon salt; cook, stirring occasionally, until sugar dissolves. Raise heat to high; bring to a boil without stirring. Cook until mixture reaches 248 degrees on a candy thermometer, 2 to 4 minutes. Remove from heat; stir in baking soda.
- Add caramel to popcorn, and stir to coat. Transfer mixture to a rimmed baking sheet.
- Bake for 45 minutes, stirring twice. Remove from oven, and immediately sprinkle with 1 teaspoon salt. Let cool. Break into clusters.
CARAMEL CORN CLUSTERS
Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night munchie? Check. Deploy these nutty clusters for any and all occasions.
Categories Small Plates Dessert Candy Butterscotch/Caramel Corn Peanut Kid-Friendly Quick & Easy Gourmet Kidney Friendly Vegetarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher snack Halloween Fall
Yield Makes about 12 cups
Number Of Ingredients 10
Steps:
- Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
- Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
- Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.
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- Cook 2 bags of popcorn in the microwave. Two 3.5oz bags of microwave popcorn equals 7 quarts of popped corn.
- Place the popped popcorn into (2) shallow greased baking pans. Set aside. You can also use roasting pans if you prefer. Which makes it a bit easier to stir without any popcorn falling out.
- Preheat the oven to 240 degrees F. While the oven is heating, combine the brown sugar, corn syrup, butter and salt into a saucepan. Bring the mixture to a boil over medium heat, stirring enough to blend. Note: It's important not to get in a hurry and bring everything to a boil too quickly. You want a nice SLOW bubbling boil.
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- Preheat the oven to 200°F (93°C). Spread the popcorn out onto 2 large baking sheets. Set aside.
- Combine the sugar, corn syrup, butter, cream of tartar, and salt in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 5 minutes. Remove from the heat and quickly stir in the baking soda. Pour the caramel over the popcorn and stir gently until all the kernels are coated.
- Bake for 1 hour, stirring every 20 minutes. Allow to cool on the pan and break apart large clusters if desired. Cover the popcorn tightly once cooled.
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