CARAMEL POPCORN - NO BAKE - YUMMO!
This makes the most delicious caramel popcorn that you will be requested to make over and over. I've made several different versions of caramel popcorn- this is my version. This recipe makes a very large batch of popcorn but it will keep fresh for weeks if stored in an airtight container. You can add nuts of your choice as a variation to this recipe. My daughters say that this popcorn is better than sold at "Kernals". I use a very large boiler/stock pot to prepare the caramel. Use the biggest pot /saucepan that you can find. I add all of the popcorn to the caramel in the pot. The other option is to add the caramel to the popcorn-have your popcorn in a very large heat resistant mixing bowl. The larger the container used the better as you will need to toss/stir the popcorn into the hot caramel mix to coat
Provided by Jubes
Categories Candy
Time 25m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Pop popcorn and remove any unpopped kernals. Set aside. You should have approx 20 cups of popped popcorn.
- Place two or three baking trays or cookie trays on your bench top. You'll spread the hot caramel coated popcorn onto these later.
- Use the largest saucepan/stockpot or boiler that you can find. Add the butter, brown sugar and syrup.
- Over heat, bring to the boil and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Remove from heat. Add the bicarb soda and the vanilla essence. Stir well.
- Add half of the popcorn and quickly stir to coat in the hot caramel mix. Add remaining popcorn and nuts(if you have chosen to add them as an optional extra). Stir thoroughly to cover the popcorn evenly. Work quickly.
- Spread the popcorn over your baking dishes or cookie trays. Break up clumps of popcorn with your wooden spoon.
- After about a minute the popcorn should be cool enough to handle carefully. Break up the popcorn to smaller sized pieces.
- As a variation you can roll popcorn into balls the size of a scoop of ice-cream and push them into ice-cream cones. Great for childrens parties. (The flat based cones work best for this- much easier to place on your bench to cool).
- Cool and store in an airtight container. Will keep for about a week (if it lasts that long without being gobbled up!).
- UPDATE: I made these on a wet and very humid day and the popcorn was 'sticky'. I haven't had this problem before and have made this popcorn recipe a dozen times. Placed in a baking dish and heated at 120°C for about 20 minutes. Stirring every 5 minutes or so. Really took away the stickiness and made the popcorn crunchy.
CARAMEL POPCORN
Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake less.
Provided by BS4U2C
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h30m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
- Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 32.8 g, Cholesterol 24.4 mg, Fat 14 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.6 g, Sodium 340 mg, Sugar 23.6 g
CARAMEL POPCORN
Steps:
- HEAT oven to 250 degrees F. Coat a 15x10-inch jelly roll pan or two 13x9-inch baking pans with no-stick cooking spray. Place popcorn in extra-large bowl. Remove unpopped kernels.
- MELT shortening in 2-quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring occasionally. Boil without stirring for 4 minutes. Remove from heat. Stir in vanilla and baking soda. Evenly pour over popped corn, quickly stirring until popcorn is evenly coated. Place in prepared pan.
- BAKE 45 minutes, stirring every 15 minutes. Cool. Break into bite-size pieces.
NUTTY CARAMEL CORN
Provided by Valerie Bertinelli
Categories dessert
Time 40m
Yield about 10 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray.
- Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat.
- Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda.
- Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet.
- Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving.
CARAMEL POPCORN
Steps:
- Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup.
- Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely.
- Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
CARAMEL POPCORN
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 0
Steps:
- Melt 1/3 cup butter with 1 tablespoon honey and a pinch of salt. Toss with 12 cups popcorn and 1 cup pecans. Spread on a parchment-lined baking sheet and bake 15 minutes at 325 degrees F, tossing. Cool.
NO-BAKE CARAMEL POPCORN
Make and share this No-bake Caramel Popcorn recipe from Food.com.
Provided by Tina Bachmann
Categories Grains
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pop the microwave popcorn and set aside in a pan or bowl lined with wax paper.
- Combine butter, brown sugar and salt together in a saucepan.
- Heat until completely melted.
- Pour over popped corn immediately.
- May be eaten warm or cool.
- Enjoy!
CARAMEL POPCORN
Make and share this Caramel Popcorn recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan mix margarine, sugar and syrup.
- Bring to a boil and boil 5 minutes; stirring constantly.
- Add soda and vanilla; mixture will foam up at this point.
- Pour over popped popcorn and mix well.
- Spread out on a cookie sheet and bake at 250 degrees for 1 hour.
- Stir every 15 minutes.
Nutrition Facts : Calories 1044.4, Fat 47.6, SaturatedFat 8.2, Sodium 743.8, Carbohydrate 154.6, Fiber 7, Sugar 109.7, Protein 6.7
NO KERNEL CARAMEL PUFF POPCORN
This is a delicious and easy recipe. My Aunt makes it every year for Christmas. It is easy and very very addicting. Make sure you have a large container for mixing and storage! Enjoy!!
Provided by kels6765
Categories Dessert
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat brown sugar, butter, and syrup on the stove and bring to a boil.
- Boil for 2 minutes and remove from heat.
- Stir in the baking soda and vanilla and dissolve.
- In a separate large bowl mix the puff corn and the stove mixture.
- Pour on a large cookie sheet.
- Put in a 250 degree oven for 10 minute.
- Stir it and bake for another 10 minute.
- Stir one more time and bake for another 10 minute.
- Pour it onto wax paper and let it cool.
- Pull apart if needed and enjoy!
Nutrition Facts : Calories 707.9, Fat 16.1, SaturatedFat 7.9, Cholesterol 30.5, Sodium 197.8, Carbohydrate 134.7, Fiber 14.6, Sugar 46.3, Protein 13.1
FAT FREE CARAMEL POPCORN
Yummy caramel popcorn with no added fat! You can adjust the amounts of brown sugar and syrup to suit your taste- the more syrup, the thinner the sauce and vice versa. We prefer more brown sugar than syrup as this helps the popcorn stick together when cool.
Provided by VeganJen
Categories Lunch/Snacks
Time 10m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 4
Steps:
- Spray 2 large popcorn bowls with Pam.
- Pop popcorn in an air popper and split evenly into the greased bowls.
- Heat brown sugar and maple syrup on high in a small pot, stirring constantly until boiling.
- Pour sauce evenly over the two bowls of popcorn.
- Stir well and salt to taste!
- Eat, enjoy, and remember to brush your teeth, or you'll make your dentist rich beyond his/her dreams!
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4.8/5 (15)Category Candy And SnacksCuisine InternationalTotal Time 1 hr 15 mins
- Place the oil and 3 popcorn kernels in a large saucepan over medium-high heat until kernels pop. That means the oil’s hot enough.
- Cover the saucepan with a sheet of foil, then using the tip of a sharp knife, poke the surface with about 15 small holes to allow the steam to escape. This will prevent the popcorn from getting soggy.
- Return the pan over the heat. Continue to cook, occasionally shaking the pan back and forth, until the popping slows to about 2 seconds between pops.
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