NUTTY CARAMEL CORN
This is what I call real Chicago regional cuisine. Garrets, a popcorn shop in Chicago with lines out the door always, is famous for it's caramel corn and cheese corn. I love them both and have been known at times to mix the two for that favorite of flavor combinations, salt and sweet. Cracker Jack, the best known brand of caramel corn was invented and is produced in Chicago since 1893 when it was shown, of course, at the Colombian exhibition. We're known as the Candy Capital because of the large number of Candy Manufacturers that have made Chicago there home because of good railway systems to bring in ingredients from far away and plenty of corn all over the state to make the main ingredient, corn syrup. My favorite "toy surprise inside" was a miniature blue toaster with a piece of toast. It was about 1 inch big and I still have it in my charm collection with my play food. null You can, of course, use what ever your favorite kind of nuts are. Spanish peanuts are the classic, but think open-minded and try something different. Pistachios or pine nuts perhaps.
Provided by Food Network
Categories dessert
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour the sugar into the center of a deep saucepan fitted with a candy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
- Turn off the heat and stir in the butter. Add the popcorn, pecans, and cashews. Pour onto a silicone baking mat on the counter, or a marble surface. Let the mixture cool a few minutes; then start breaking it up into clusters, working quickly so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week.
- Note: I use Black Diamond Popcorn with its petit size "hulless" kernel. To popcorn properly, place the kernels in a heavy-bottomed large pot and cover then with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. I don't know why this is better but this is what my dad does and his popcorn was always the best.
CARAMEL CORN WITH NUTS
This homemade caramel corn far surpasses the store-bought variety. Adding nuts makes it extra special. I like to double the recipe for gifting. -Karen Edwards, Sanford, Maine
Provided by Taste of Home
Categories Snacks
Time 1h5m
Yield 2-1/2 quarts.
Number Of Ingredients 7
Steps:
- Place popcorn in a large bowl; set aside. , In a large heavy saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts. , Transfer to two greased 13x9-in. baking pans. Bake at 200° 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.
Nutrition Facts : Calories 224 calories, Fat 13g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 260mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL CORN CHEX™ MIX
Make a caramel corn-inspired party mix packed with cranberries and nuts for gift giving or just for delicious munching.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Remove and discard unpopped kernels from popped popcorn. In large microwavable bowl, mix popcorn, cereal and nuts; set aside.
- In 2-cup microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High about 1 minute 30 seconds, stirring after 1 minute, until mixture is boiling.
- Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 5 minutes, stirring and scraping bowl after every minute, until cereal just begins to turn brown. Spread on waxed paper or foil to cool, about 15 minutes, stirring occasionally to break up.
- In medium microwavable bowl, microwave baking chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Add 3 cups of the cooled cereal mixture to melted chips; toss gently until evenly coated. Spread on waxed paper or foil. Cool about 30 minutes or until set.
- In serving bowl, mix both cereal mixtures and cranberries. Store in airtight container.
Nutrition Facts : Calories 240, Carbohydrate 28 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 0 g
ALMOST-FAMOUS CARAMEL CORN
Baseball and Cracker Jack (yes, it's Jack, not Jacks!) go way back: The caramel popcorn and peanut mix, introduced in 1893, hit the big time in the early 1900s when "Take Me Out to the Ball Game" became baseball's unofficial anthem. Today, baseball fans still sing the song (chanting "buy me some peanuts and Cracker Jack") during the seventh inning stretch, and the snack is still sold at stadiums around the country. Frito-Lay keeps the original recipe a secret, but Food Network Kitchens created this great copy.
Provided by Food Network Kitchen
Time 35m
Yield About 8 cups
Number Of Ingredients 8
Steps:
- Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet.
- Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.
CARAMEL CORN MIX
Go nuts with your next snack by adding caramel corn. Caramel Corn Mix combines the sweet popcorn and Deluxe Mixed Nuts for a salty, sweet treat.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 6 cups or 12 servings, 1/2 cup each
Number Of Ingredients 2
Steps:
- Combine ingredients.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CARAMEL PRETZEL NUT POPCORN
This is a very good holiday treat the my kids can't get enough of. It combines the sweetness of caramel with the saltiness of pretzels, nuts and popcorn. There is no mess because it is mixed in a large throw-away brown bag!
Provided by rookieswife
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 35m
Yield 32
Number Of Ingredients 9
Steps:
- Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside.
- In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
- Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated. For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 43 g, Cholesterol 22.9 mg, Fat 21.4 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 7.4 g, Sodium 616.7 mg, Sugar 16.1 g
CARAMEL POPCORN-TRAIL MIX
Bring this Caramel Popcorn-Trail Mix with you on your next road trip. Both kids and adults alike will enjoy this delicious Caramel Popcorn-Trail Mix.
Provided by My Food and Family
Categories Popcorn Recipes
Time 55m
Yield 22 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 250°F.
- Cover 2 rimmed baking sheets with parchment; spray with cooking spray.
- Microwave caramels, butter and milk in large microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after 1-1/2 min.
- Add popcorn and trail mix; stir until evenly coated. Spread onto prepared baking sheets.
- Bake 45 min., stirring every 15 min. Cool completely.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 4.2573 mg, Sodium 50 mg, Carbohydrate 17 g, Fiber 0.9575 g, Sugar 12 g, Protein 2 g
NUTTY CARAMEL POPCORN
A great twist on boring old popcorn. Mix and match whatever nuts you prefer. I've used this an extra gift for Christmas and for parties.
Provided by Carmen B.
Categories Lunch/Snacks
Time 1h40m
Yield 16 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F. Butter a large roasting pan.
- Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze.
- In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring.
- Remove from the heat and mix in the vanilla and baking soda. BE VERY CAREFUL WITH THE SODA AS IT MAY MAKE THE SYRUP FOAM UP AND SPATTER A BIT!Gradually pour the glaze over the popped corn mixture, stirring to coat well.
- Bake until dry; stirring occasionally, approximately 1 hour.
- Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan.
- Break into clumps. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts : Calories 339.4, Fat 23.4, SaturatedFat 6.2, Cholesterol 15.2, Sodium 149.2, Carbohydrate 32.1, Fiber 2.7, Sugar 17.4, Protein 4.5
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- Whisk in the baking soda—the caramel will foam up and lighten in color. Cook, whisking frequently, for 2 minutes.
- Whisk in the brandy or rum and vanilla extract and continue to cook, whisking frequently, for 2 minutes more.
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