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
LIGHT CARAMEL CORN
I'm a diabetic. (Trivia fact: Diabetics have no dietary restrictions.) My nutritionist gave me this great recipe for caramel corn out of a diabetic cookbook. It's light, filling, and makes a great snack. It's a hit with the kids and many of my friends. The popcorn can be fresh popped or out of a microwave. I'm not sure exactly how much popped popcorn is in a microwavable bag, but I usually use a full bag.
Provided by stars1012
Categories Lunch/Snacks
Time 11m
Yield 2 , 2 serving(s)
Number Of Ingredients 3
Steps:
- Pop the popcorn and put it into a bowl. Make sure there is some extra room in the bowl if possibble. You'll need that room when you toss the popcorn.
- In a small microwave safe bowl, microwave together the butter and honey, only until melted. Over heat it, and it WILL burn (trust me, I've done it.).
- Using a regular spoon, drizzle 2 spoonfuls of the butter/honey mixture over the popcorn and toss thoroughly. THIS IS CRUCIAL. Put any more on at once and it won't turn out right.
- Repeat step three. Most of the mixture will be gone before it seems like you're getting anywhere with this. Be patient, and when the honey/butter is all gone, enjoy:).
Nutrition Facts : Calories 258.5, Fat 12.6, SaturatedFat 7.4, Cholesterol 30.5, Sodium 104.2, Carbohydrate 36, Fiber 3.5, Sugar 17.5, Protein 3.3
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
CARAMEL CORN
A sweet crunchier version of an all-time favorite snack that's perfect for picnics, family movie nights or gifting.
Provided by By Betty Crocker Kitchens
Categories Gifts & Decor
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
- In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
- Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
- Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.
Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cup, Sodium 530 mg, Sugar 30 g
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