Caramel Corn Better Made Recipes

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CARAMEL CORN



Caramel Corn image

A sweet crunchier version of an all-time favorite snack that's perfect for picnics, family movie nights or gifting.

Provided by By Betty Crocker Kitchens

Categories     Gifts & Decor

Time 1h25m

Yield 6

Number Of Ingredients 8

6 cups popped popcorn
1/2 cup toasted slivered almonds, if desired
3/4 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons water
2 tablespoons light corn syrup
1/8 teaspoon salt
1/4 teaspoon baking soda

Steps:

  • Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
  • In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
  • Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
  • Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cup, Sodium 530 mg, Sugar 30 g

EASY HOMEMADE CARAMEL CORN



Easy Homemade Caramel Corn image

The ultimate Easy, Homemade Caramel Corn recipe. Easy to make, stays crispy andcrunchy for weeks, and you won't believe how addictive it is! Perfect forparties, snacking, movie night, and gifting.

Provided by Kelly

Categories     Dessert     Snack

Time 1h

Number Of Ingredients 9

3 tablespoons oil
1/2 cup popcorn kernels (freshly popped (about 13 cups of popped popcorn) (NOTE 1))
1/4 cup (1/2 stick, 2oz, 57g) butter
1 1/4 cups (9.4oz, 266g) packed light brown sugar
1/4 cup (2.75oz, 78g) light corn syrup
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon baking soda
Large baking pan ((NOTE 2))

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat oil in a large pot over medium heat. To know when the pan is hot enough, add 3-4 kernels of popcorn. When they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan.
  • Shake the pan or stir kernels so that they are evenly spread out in pan.
  • Cover with a lid, leaving a small opening for steam to escape. Once the popcorn starts popping vigorously, shake the pot gently once.
  • Remove from heat when the popping stops. You should be able to count to 3 between pops.
  • Put the freshly popped popcorn into the baking pan. Be sure there are no unpopped kernels. (NOTE 3)
  • Place in oven to stay warm while making the caramel.
  • Combine the butter, corn syrup, and brown sugar in a pan and heat over low heat until the butter is dissolved.
  • After the mixture is melted, turn the heat to medium and let simmer for 3-4 minutes until it reaches 255° F.
  • Turn off the heat and stir in the salt and vanilla.
  • Stir in the baking soda until it is well combined.
  • Drizzle on top of the popcorn immediately and stir gently, trying to coat as much of the popcorn as possible.
  • Bake for 45 minutes, stirring the popcorn every 15 minutes.
  • Gently break apart large clusters, if desired.
  • Store in an air tight container for 2-3 weeks.

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

CARAMEL POPCORN



Caramel Popcorn image

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

1 cup butter
2 cups brown sugar
½ cup corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped 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.

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

BEST EVER CARAMEL CORN



Best Ever Caramel Corn image

The best ever caramel corn recipe with PERFECT crispy outside, chewy center, and sweet 'n salty flavor.

Provided by Tiffany

Categories     Dessert

Time 1h5m

Number Of Ingredients 7

4 bags popcorn (popped (un-popped kernels discarded), butter, plain, or kettle corn all work)
1 cup unsalted butter
2 cups brown sugar
½ cup light corn syrup
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon sea salt (or to taste, (you can also leave out the sea salt and use salted butter instead))

Steps:

  • Preheat oven to 250 degrees. Fill two large bowls with the popcorn and set out two large baking sheets.
  • In a large sauce pan on the stove, combine butter, sugar, and corn syrup over medium heat. Stir constantly and bring to a rapid boil. Continue to stir for 3-4 minutes, remove from heat and stir in vanilla then immediately stir in baking soda (be careful, mixture will bubble up!). Pour caramel over popcorn and stir with a rubber spatula until well-coated.
  • Place baking sheets in the preheated oven and cook for 15-60 minutes, stirring every 15 minutes. ***For chewier popcorn, cook only 15-30 minutes. For crispier popcorn, cool closer to 45-60 minutes. My favorite is about 35-40 minutes for a crispy start and a chewy finish!
  • Allow to cool, then serve or store in airtight container up to 3 days.

Nutrition Facts : Calories 317 kcal, Carbohydrate 47 g, Protein 1 g, Fat 15 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 41 mg, Sodium 112 mg, Fiber 1 g, Sugar 47 g, ServingSize 1 serving

HOMEMADE CARAMEL POPCORN RECIPE



Homemade Caramel Popcorn Recipe image

With just a few ingredients, you can make your own caramel popcorn at home! Learn how to make this sweet movie snack the easy way, no corn syrup required.

Provided by Cassie Johnston

Categories     Snacks

Time 30m

Number Of Ingredients 6

1 cup unsalted butter
1 cup packed light brown sugar
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
15 cups plain popped popcorn (about 1/2 cup unpopped kernels worth)

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.

Nutrition Facts : Calories 250 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1.25 cups, Sodium 222 milligrams sodium, Sugar 15 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CARAMEL PUFF CORN



Caramel Puff Corn image

Puff Corn can be found in the potato chip aisle of your grocery store. (The brand we have is Old Dutch, but I'm sure there are others.) Making caramel corn this way gives you great big "kernels" with no hulls or old maids. Quite addictive. Great at a party. Makes nice gifts too.

Provided by Linorama

Categories     Lunch/Snacks

Time 50m

Yield 15 serving(s)

Number Of Ingredients 5

1 (8 ounce) bag puff corn
1 cup butter (do not substitute)
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

Steps:

  • Place puff corn in a large roaster pan.
  • In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
  • Add the baking soda- this will cause the caramel mixture to foam up.
  • Stir well and remove from heat.
  • Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
  • Remove from oven, spread out onto wax paper to cool.

Nutrition Facts : Calories 210.9, Fat 12.5, SaturatedFat 7.8, Cholesterol 32.5, Sodium 203.3, Carbohydrate 26.3, Fiber 0.4, Sugar 18, Protein 0.7

CARAMEL CORN - BETTER MADE RECIPE



Caramel Corn - Better Made Recipe image

Provided by á-8595

Number Of Ingredients 9

in a 2 qt sauce pan cook together for 2 minutes:
One 8 ounce bag of Corn Pops
Place Corn Pops in large roaster pan.
Caramel sauce
1/2 lb butter
1 Cup Brown Sugar
1/2 Cup Light Corn Syrup
Add 1 tsp baking soda to mixture. This will cause mixture to foam - so a
2 qt saucepan is necessary.

Steps:

  • Pour caramel mixture over corn pops and stir until mixed. Place in 250 degree oven for 45 minutes. Stir at least every 10 - 15 minutes. Remove from oven and pour on wax paper and break apart. Enjoy!

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