Almost Famous Caramel Corn Recipes

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CLASSIC CARAMEL CORN



Classic Caramel Corn image

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

Mazola Pure® Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
½ cup Karo® Light OR Dark Corn Syrup
½ cup butter OR margarine
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract

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

"ALMOST FAMOUS" CORN PUDDING



Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Three 15-ounce cans creamed corn
Three 8-ounce boxes cornbread mix
4 large eggs
6 cups fresh or frozen corn kernels
2 cups sour cream
1/2 cup sliced scallions (green and white parts)
1 1/2 sticks (12 tablespoons) unsalted butter
8 ounces mascarpone
Kosher salt and freshly cracked black pepper
Unsalted butter, for the Dutch oven

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
  • Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
  • (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

BEST CARAMEL CORN



Best Caramel Corn image

Best caramel corn recipe! This is hands-down the Best Caramel Corn you'll ever taste and it's the easiest caramel corn recipe you'll ever make!! It''s completely addictive!! It rivals any famous commercial caramel corn on the market (Garrett's in Chicago).

Provided by Deborah

Categories     Dessert

Time 1h16m

Number Of Ingredients 8

1 cup unsalted butter
1-3/4 cups brown sugar
3/4 cup corn syrup
1-1/2 teaspoons Kosher salt
3/4 teaspoon baking soda
2 teaspoons pure vanilla extract
5 quarts popped popcorn
1-1/2 cups mixed salted roasted nuts (pecans, cashews, macadamia nuts, almonds)

Steps:

  • Preheat oven to 250 degrees
  • Lightly butter 2 large cookie sheets
  • Pop the popcorn in oil (I use light olive oil) and pour in a very large mixing bowl.
  • Add the nuts to the popcorn and mix.
  • In a tall 5 or 6 quart saucepan over medium heat, melt butter.
  • Stir in brown sugar, corn syrup and salt.
  • Bring to a boil - stirring constantly.
  • Boil for 4 minutes without stirring. The remove from heat and add the soda and vanilla. When you add the soda and vanilla it bubbles up a bit so be very careful not to get burned. Pour the caramel mixture slowly all over the popcorn - mixing it well to cover all of the popcorn and nuts.
  • Lay the caramel coated popcorn/nuts mixture on the 2 large cookie sheets.
  • Bake for 1 hour - turning over every 15 minutes. The caramel sauce melts a bit in the oven so turning the popcorn helps to coat each piece and makes sure that it bakes evenly.
  • Remove from oven and cool completely before breaking into pieces.
  • The popcorn will still be a little wet when you remove it from the oven. It will harden and become crunchy as it cools.

ALMOST-FAMOUS CARAMEL CORN



Almost-Famous Caramel Corn image

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

2 tablespoons vegetable oil, plus more for the baking sheet
1/3 cup popcorn kernels (preferably mushroom kernels)
1 cup sugar
3 tablespoons dark corn syrup
2 tablespoons molasses
2 teaspoons roasted peanut oil
Kosher salt
1/2 cup raw peanuts

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.

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