Maple Pecan Caramel Corn Recipes

Steps:

• Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.
• In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.
• Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.
• In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)
• Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You'll know it's done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it's crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line 1 or 2 baking sheets with parchment paper.
• Combine butter, brown sugar, turbinado sugar, maple syrup, and honey in a 1 1/2- to 2-quart saucepan over low heat. Stir continuously until mixture begins to simmer; let simmer on low, 4 to 5 minutes. Remove from heat and add vanilla extract and baking soda at once. Stir to combine.
• Place popcorn in a warm mixing bowl and coat by drizzling caramel sauce over corn while stirring using a heavy metal spoon, making sure to stir slowly and not allowing hot caramel on hands. Place onto the prepared baking sheet, using an additional baking sheet if you're worried it is piled too high.
• Bake in the preheated oven until crispy, about 40 minutes, removing every 10 minutes to stir corn.
• Remove from the oven and place the tray on a wire rack to cool, about 15 minutes.

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.

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:

• Toss popcorn and pecans in a large bowl.
• Line bottom of a 17-by 11-inch 4-sided sheet pan with foil, then lightly oil foil.
• Melt butter in a small heavy saucepan over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 300°F, 15 to 20 minutes.
• Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then immediately spread popcorn in pan in 1 layer. Cool completely, then break into bite-size pieces.

Steps:

• Heat oven to 250°F. Line 2 (15x10x1-inch) pans with cooking parchment paper.
• In large bowl, mix popcorn, bacon, pecans and apples. Set aside.
• In 3-quart heavy saucepan, heat butter, brown sugar and syrup to boiling, stirring constantly. Reduce heat; simmer 5 minutes. Remove from heat. Stir in bourbon, vanilla, salt and baking soda. Pour over popcorn mixture; toss to coat evenly. Spread in pans.
• Bake 45 minutes, stirring every 15 minutes. Cool at least 1 hour before serving. Store in refrigerator.

Steps:

• In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, milk, syrup and butter. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Serve warm with syrup if desired or allow to cool.