Caramel Corn Flakes Recipes

CLASSIC CARAMEL CORN

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.

CORN FLAKE COOKIES

Steps:

• Line two baking sheets with parchment paper or wax paper (or just spread a long sheet of it across the counter).
• In a large saucepan stir together sugar and corn syrup.
• Bring just to a boil over medium-high heat, stirring occasionally.
• Remove from heat immediately stir in peanut butter and vanilla.
• Add in cornflakes and potato chips and toss to coat well.
• Immediately scoop mixture out and drop by rounded spoonfuls (using two spoons or a cookie scoop) onto lined baking sheets.**
• Let set at room temperature. Store in an airtight container.

CARAMEL CORNFLAKE COOKIES

Steps:

• Preheat oven to 180°C or 350°F
• Melt the butter in a large pan. Then add sugars and cook, stirring, until combined. Remove from heat
• Add all of the remaining ingredients and stir gently until combined
• Place level tablespoons pf mixture, about 3cm apart , on lightly greased oven trays
• Bake in a moderate oven (180C / 350F) about 15 minutes or until golden brown
• Stand for 5 minutes before removing from trays to cool on a wire rack.

CASHEW CARAMEL CORN

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Mix popcorn and cashews together in a large roasting pan.
• Combine brown sugar, corn syrup, butter, salt, and cream of tartar in a large saucepan. Bring to a boil, stirring constantly, until a candy thermometer inserted into the middle of the syrup, not touching the bottom, reads 260 degrees F (127 degrees C), 6 to 8 minutes.
• Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
• Bake in the preheated oven, stirring every 20 minutes, until sugar mixture has baked and caramelized onto popcorn and cashews, about 1 hour. Spread cashew caramel corn onto a parchment paper-lined baking sheet to cool. If desired, form into balls while still warm.