Caramel Candy Popcorn Recipes

CARAMEL POPCORN

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.

EASY CARAMEL POPCORN

Steps:

• Heat oven to 300°F.
• Spray large baking sheet with cooking spray. Cook caramels, butter and water in large saucepan on low heat until caramels are melted, stirring frequently.
• Combine popcorn and nuts in large bowl. Add caramel mixture; toss to coat. Spread onto prepared baking sheet.
• Bake 20 min., stirring after 10 min. Spoon onto sheet of waxed paper; cool completely. Break into clusters.

CLASSIC CARAMEL CANDIES

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
• Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
• Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
• Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

PARTY CANDY CARAMEL CORN

Steps:

• Heat oven to 200°F.
• Combine popcorn and pretzels in large roasting pan; set aside. Combine brown sugar, margarine, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 4-6 minutes or until candy thermometer reaches 238°F. or small amount of mixture dropped into ice water forms a soft ball.
• Remove from heat; stir in baking soda. Pour over popcorn and pretzels; sprinkle peanuts over caramel mixture. Stir until all popcorn is coated.
• Bake 20 minutes; stir. Continue baking 25 minutes. Remove from oven; stir in candy. Immediately place caramel corn on waxed paper; cool completely. Break into pieces. Store in tightly covered container.

CARAMEL CANDY

Steps:

• Generously spray a 9-by-12-by-2-inch pan with cooking spray; line it with parchment and butter the top of the parchment.
• In a large saucepan, mix the brown sugar, granulated sugar, corn syrup and 1 cup of the cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup cream into the mixture, stirring while it's boiling. Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244 degrees F. Remove the pan from the heat and add the butter, chopped pecans and vanilla. Pour the candy into the prepared pan. Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour.
• Cut the candy into 1-inch squares. Cut waxed paper into 4-inch squares and wrap each piece of candy individually. Store in the refrigerator. Remove the candy from the fridge and allow it to soften slightly before serving.

CARAMEL POPCORN

Steps:

• Preheat oven to 250.
• Prepare popcorn and set aside.
• In a sauce pan bring to a boil brown sugar, butter and syrup.
• Boil at a slow boil for 5 minutes without stirring.
• Remove and add baking soda, salt, vanilla and peanuts.
• Pour over popcorn and toss.
• Lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes.
• Store in Large Zip Lock Bags.

CARAMEL CANDY POPCORN RECIPE - (4.6/5)

Steps:

• Preheat oven to 250°F. Line two baking sheets with parchment paper. In a bowl, toss together peanuts, craisins, pretzels and M&Ms. Divide the mixture between the two baking sheets. Set aside. In a large cast iron pot, heat cooking oil over high heat with one kernel inside. Once the kernel pops, add about ¾ cup popcorn kernels. Once the popping reduces, lower the heat to medium-low. When all the kernels have popped, remove the pot from stove and let it rest with the lid on. In the meantime, prepare your caramel sauce. Add the sugar to a medium size saucepan over high heat. Stir continuously until the sugar melts and begins to boil, add butter and whisk. When the butter has melted and the mixture is now thick, slowly add the whipping cream. Be sure to add the cream slowly as it will boil and may splatter. Whisk until a thick caramel sauce forms. Remove from heat. Transfer the popcorn to a large bowl. Sprinkle with pumpkin pie spice, then pour the caramel over the popcorn and toss until the popcorn is completely coated with caramel. Divide the popcorn between the prepared baking sheets with the peanuts, craisins, pretzels and M&Ms. Bake for about 20-25 minutes. Just until the caramel has set and all the ingredients have warmed. Be sure not to burn the popcorn. Transfer to a serving bowl sprinkle with salt if desired, and enjoy!

HOMEMADE CARAMEL POPCORN RECIPE

Steps:

• Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
• In a medium saucepan over medium heat, combine the butter, brown sugar, and salt.
• While stirring continuously, bring the butter mixture to a boil. Boil for 4 minutes, stirring occasionally to prevent scorching. Add in the vanilla extract, stirring well to combine. At this point, the caramel should be the hard crack stage (a candy thermometer should read 300°F, or see notes if you don't have a candy thermometer).
• Add in the baking soda and the boil for 1 more minute. The mixture should get very fluffy and foamy. Remove from heat.
• Place the popped popcorn in a very large bowl, and then drizzle the caramel sauce over top. Use a spoon to fold the popcorn until all kernels are covered.
• Pour the caramel corn out onto the prepared baking sheets, and let cool completely.

CARAMEL CANDY POPCORN

Steps:

• Combine brown sugar (or white), light corn syrup, butter or margarine and salt in a mixing bowl.
• When it's all mixed together put into a pot or saucepan and bring to a boil.
• Stop stirring and let it bubble for 5-8 minutes.
• While it's boiling pop the popcorn.
• Pour popcorn into a large bowl* (Remove kernels)*.
• Pour the mixture over the popcorn and mix it around until all the popcorn is coated with the caramel sauce.
• Take the coated popcorn and put on an ungreased baking sheet.
• I suggest to put tinfoil down to make clean up easier!
• Put on middle rack in the oven and cook at 250°F for 45 minutes.
• Let cool and put in a bowl and enjoy!
• *For more of a buttery taste use white sugar*.

CHRISTMAS POPCORN CANDY

Steps:

• Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
• Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
• Remove from heat when the popping almost stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.
• Preheat oven to 110°C/230°F.
• Melt butter in a saucepaan over medium heat.
• Add sugar, corn syrup (or glucose) and salt. Stir until just combined.
• When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
• Remove from heat then quickly whisk in Christmas Spices, vanilla and baking soda. Whisk vigorously for 10 seconds, then when you stop whisking, the caramel will foam and increase in volume.
• Quickly pour straight over popcorn, toss to coat.
• Sprinkle over the almonds, and toss again until caramel cools and starts to harden.
• Spread popcorn across 2 baking trays.
• Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing further coats popcorn more evenly with caramel. (If using glucose instead of corn syrup, bake further 15 minutes).
• Remove from oven, leave to cool. Gently break into pieces then transfer to airtight container for storage. Stays crisp 2 - 3 weeks!

CARAMEL CORN POPCORN

Steps:

• Preheat oven to 250 degrees F (95 degrees C). Place popped popcorn in a very large bowl.
• Melt the butter in a large saucepan over medium heat. Then stir in the brown sugar, corn syrup and salt. Bring this mixture to a boil, stirring constantly. Then boil without stirring for approximately 4 minutes. Remove from the heat and then stir in the baking soda and vanilla extract.
• Then pour the caramel sauce over the popcorn and stir it to coat all the popcorn with the caramel sauce.
• Then place the popcorn in two large shallow baking dishes/ or pans and bake in preheated oven, for approximately 40 minutes (stirring half way through).
• Remove from oven and let cool completely before breaking into pieces.
• Store in an airtight container. I placed them in gallon size ziplock bags.