CARAMEL- PECAN POPCORN
Next time you rent your favourite film (prmised my kids The Green Mile for this weekend!), make this up for a special 'event'. Based on a Canadian Living recipe.
Provided by evelynathens
Categories Lunch/Snacks
Time 20m
Yield 12 cups
Number Of Ingredients 8
Steps:
- Grease large rimmed baking sheet; mix warm popcorn with pecans on sheet. Set aside.
- In saucepan, whisk together sugar, butter and corn syrup over medium-low heat until sugar dissolves. Increase heat to high; boil, without stirring, until candy thermometer registers hard-ball stage of 255°F (124°C), or 1/2 tsp (2 mL) syrup dropped into very cold water forms rigid ball that is still a little pliable, about 4 minutes. Remove pan from heat. Stir in vanilla, salt and baking soda.
- Gradually pour over popcorn mixture, stirring gently until combined. Let cool completely. (Make-ahead: Store in airtight container for up to 1 week.).
Nutrition Facts : Calories 327.7, Fat 21.1, SaturatedFat 6, Cholesterol 20.3, Sodium 138.1, Carbohydrate 35.6, Fiber 2.7, Sugar 24.8, Protein 2.6
PEANUT BUTTER CARAMEL CORN
The recipe comes from a new book by Heather Christo: Heather Christo's Generous Table: Easy and Elegant Recipes Through the Seasons.
Provided by gailanng
Categories Candy
Time 1h15m
Yield 16 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees F.
- First make the popcorn: Put a large pot over medium heat, and add the oil and popcorn. Place a lid on the pot, slightly askew, so that steam can escape. Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked.
- Pour the popped corn into a large roasting pan (like one you would use to roast a turkey) and sprinkle with kosher salt.
- In the same pot that you made the popcorn, melt the butter, brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring, for 7 minutes.
- In a tiny bowl, mix the baking soda and vanilla together until the baking soda is mostly dissolved.
- Remove the pot from the heat, and stir in the vanilla and baking soda mixture. The caramel should be very light and frothy. Immediately pour the caramel over the popcorn, and gently fold the caramel into the popcorn to coat it. (At this point, you might think there is not enough caramel for the corn, as there will be globs of caramel, and a lot of the popcorn will not seem well-coated. But don't worry! There will be plenty.).
- Bake the caramel corn for 15 minutes. Remove the roasting pan from the oven and gently stir the popcorn into the melting caramel until the popcorn is better coated. Return to the oven for another 15 minutes, after which the popcorn should be evenly coated with the caramel.
- Return the caramel corn to the oven and bake for a final 15 minutes. Remove from the oven and give the corn one final stir to coat thoroughly. Let cool completely, about 30 minutes.
- When the popcorn is totally cool, it will have a nice, thin, crispy coating. Serve immediately or store in airtight containers for up to 10 days.
Nutrition Facts : Calories 316.6, Fat 19, SaturatedFat 8.6, Cholesterol 30.5, Sodium 237.6, Carbohydrate 37.2, Fiber 0.6, Sugar 30.3, Protein 2.2
PEANUT CARAMEL CORN
A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. -Lois Ward, Puslinch, Ontario
Provided by Taste of Home
Categories Snacks
Time 1h5m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- Place popcorn and peanuts in a large bowl coated with cooking spray; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, , molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 155mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CARAMEL POPCORN BROWNIES
A thin layer of brownie is topped with popcorn, nuts, chocolate and peanut butter chips, peanuts, and caramel! They're very easy to make and you can get creative with the type of nuts or chips you use. Chill brownies in the refrigerator if you find they are too soft.
Provided by chelseasal
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Stir brownie mix, water, oil, and egg together in a bowl. Pour brownie batter in a thin layer in the bottom of the prepared baking dish. Spread popcorn over brownie batter and lightly press into batter. Sprinkle peanuts, chocolate chips, and peanut butter chips over the popcorn.
- Melt butter in a small saucepan over medium heat. Whisk brown sugar into butter; bring to a boil, whisking constantly, and cook until mixture has a thin caramel texture, about 3 minutes. Drizzle caramel over popcorn mixture in the baking dish.
- Bake in the preheated oven until brownies are set, 30 to 35 minutes. Cool before cutting into bars.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 28.3 g, Cholesterol 17.9 mg, Fat 13.8 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 114.5 mg, Sugar 8.6 g
PECAN CARAMELS
I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! -Patsy Howell, Peru, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 12mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
MAPLE PECAN CARAMEL CORN
Made from a combination of maple syrup and brown sugar, the rich, buttery caramel on this popcorn has a brittle, candy-like crunch that's heightened by plenty of toasted pecans added alongside. (Cracker Jack fans can substitute roasted, salted peanuts.) A small amount of baking soda keeps the caramel from becoming sticky, but note that you'll need an instant-read thermometer to yield the best result. If you'd rather use an air popper to prepare your popcorn, you can - just skip Step 2. The caramel corn will keep in an airtight container for at least a week.
Provided by Melissa Clark
Categories snack, candies, dessert
Time 1h
Yield About 12 cups
Number Of Ingredients 9
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.
HOMEMADE CARAMEL POPCORN AND PEANUTS
Popcorn! Peanuts! We brought a baseball stadium favorite home with a recipe that you can dig into in just 30 minutes.
Provided by By Bree Hester
Categories Snack
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 200°F. Line cookie sheet with cooking parchment paper.
- Place popcorn and peanuts in very large bowl; set aside.
- In 2-quart saucepan, heat brown sugar, butter and corn syrup to boiling Boil 5 minutes without stirring. Remove from heat. Stir in baking soda, salt and vanilla.
- Pour caramel mixture over popcorn mixture; toss until well coated. Spread popcorn mixture evenly on cookie sheet.
- Bake 10 minutes. Cool completely before serving.
Nutrition Facts : ServingSize 1 Serving
PEANUT-PECAN CARAMEL POPCORN
Provided by Aaron McCargo Jr.
Time 40m
Yield 5 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F. Prepare a baking sheet by spraying it with canola spray.
- In a large saute pan over medium-low heat, add the butter, pecans and peanuts. Saute until the nuts become fragrant, about 5 minutes. Add the caramel sauce and vanilla extract and continue to cook on low until the caramel begins to thicken, an additional 5 minutes. Next, add the popcorn and stir to coat completely with the caramel sauce.
- Remove the popcorn from the heat and spread it into 1 even layer on the prepared sheet. Place the sheet in the oven and cook for 20 minutes. Remove from the oven, sprinkle with the sea salt and let cool. Break up the popcorn with a spoon and serve family style in a large bowl.
MICROWAVE CARAMEL AND PEANUT POPCORN
Provided by Food Network
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Place the popped popcorn into a large brown paper bag. Set aside. In a 2-quart casserole dish, or other heatproof glass dish, combine the brown sugar, butter, corn syrup, vanilla extract and salt. Heat at full power for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 minute and 30 seconds more. Remove from the microwave, and stir in the baking soda. Pour the syrup mixture over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the popcorn. Place bag into the microwave, and cook for 1 minute 10 seconds. Remove, shake, flip the bag over and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Serve immediately or store in an airtight container.
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PEANUT BUTTER CARAMEL POPCORN
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- Making the Popcorn. Heat oil in large pan. After oil is hot, add popcorn kernel in pot over low heat. Cover with lid Shake the pot regularly or lower heat to prevent burning After the final pop,transferpopcorn into a bowl Sprinkle salt lightly into popcorn and set aside
- Peanut butter caramel. Mix honey and sugar in pot to melt in low heat Simmer until slightly darker in colour Turn off heat and add peanut butter Stir until peanut butter is melted Add in vanilla and mix well
- Mix caramel with popcorn. Pour peanut butter caramel over the popcorns and coat evenly Transfer popcorns onto parchment paper Spread evenly using hands to break apart the popcorn
PEANUT BUTTER, PECAN & CARAMEL BROWNIES - FOOD & TRAVEL BLOG
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- Bring the cream to a simmer over low heat in a small saucepan OR microwave for 30-45 seconds on high.
- Combine the sugar and water in a small saucepan over high heat and cook, without stirring until fairly dark brown (or until it smells like caramel and has bubbles bigger than your thumb nail). The sugar thermometer should read between 112-116ºC (235-240ºF) and you should have reached the Soft-Ball stage.
SWEET AND SALTY PEANUT CARAMEL CORN RECIPE
From everydaydishes.com
- Pop both bags of popcorn according to package directions. Empty popcorn into very large mixing bowl, remove un-popped kernels then set aside.
- Heat butter, brown sugar, granulated sugar, corn syrup and salt in saucepan over medium heat. When mixture boils, set timer and continue boiling for 4½ minutes. Remove from heat; add vanilla and baking soda then stir to combine completely (mixture will bubble up).
- Immediately pour caramel over popcorn and mix to coat popcorn evenly and add peanuts while caramel is still hot and sticky. Pour popcorn onto a baking sheet lined with wax paper, let cool.
PECAN PRALINE POPCORN FROM PARTY POPCORN - CRAZY FOR CRUST
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- Stir together the brown sugar, butter, and light corn syrup in a medium saucepan over medium heat. (Note: if you are using unsalted butter, you will want to add salt in step 4.) Stir until butter has melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil for 4 minutes.
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SALTED PEANUT BUTTER CARAMEL CORN WITH BACON
From thepioneerwoman.com
- Preheat oven to 250ºF. Prepare a sheet pan with parchment paper or a silpat.For the popcorn, in a large pot over medium-high heat, add the oil, popcorn kernels and kosher salt.
- Place a lid on the pot and pop the corn until there are a few seconds between pops and popcorn is cooked.
SALTED PECAN CARAMEL POPCORN - THE PIONEER WOMAN
From thepioneerwoman.com
- Place in a very large bowl. Roughly chop the pecans and toast them over the stove until they are just starting to get fragrant, about 5 minutes over medium heat.
CARAMEL PECAN CHEESECAKE - FOOD DUCHESS
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- Preheat the oven to 350°F. Add the graham cracker crumbs and sugar to a bowl and whisk until well combined. Pour the melted butter into the bowl, then mix with a fork, or your hands, until the butter is well dispersed and the mixture resembles wet sand.
- Turn the oven down to 325°F. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of tinfoil, then set aside.
- In a skillet over medium heat, add the brown sugar and butter. Heat while whisking, until the sauce comes together nicely and begins to boil.
SALTED CARAMEL PECAN POPCORN - ACCIDENTAL HAPPY BAKER
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- Heat oil in a large Dutch oven over medium-high heat. Add popcorn; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat. Let stand until popping stops. Uncover; add almonds.
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