Caramel Corn Treats Recipes

HARVEST CARAMEL CORN

Steps:

• You will need 10 cups of popcorn. We pop our popcorn on the stove (you can find our directions on How to Make Perfect Popcorn here) but you can use air-popped or microwave.
• After the popcorn is popped, make sure to remove all of the un-popped kernels. You don't want to bite down on one of those!
• Once you have made the popcorn, salt it liberally. It is so nice to taste the salty popcorn with the sweet marshmallow coating. Not quite like Kettle Corn but close.
• Melt 1 cup of butter in a medium saucepan over medium-low heat.
• Add 1 cup of light brown sugar.
• Stir until thoroughly mixed with the melted butter.
• Stirring continuously, bring the butter and sugar mixture up to a low boil. When it reaches a boil allow it to cook for 4 minutes without stirring.
• After boiling for 4 minutes, add the vanilla and stir for one more minute.
• Take the caramel mixture off the heat and immediately add the baking soda.
• Stir the mixture. This will cause the caramel to change colors and foam up a bit. This is the chemical reaction that you want. The bubbling effect of the baking soda will aerate the caramel and make it lighter and smoother and therefore easier to coat the popcorn.
• Slowly pour about a third of the caramel mixture over the salted popcorn.
• Gently fold the mixture in with the popcorn. Continue to add the caramel mixture a bit at a time, stirring between each addition.
• The popcorn should be completely covered in the warm caramel corn mixture.
• Here is the candy that we added to our Harvest Caramel Corn. We added Rolo candy, Pretzel M&M's (Brown, Yellow, Red, and Orange), and Regular sized M&M's (Brown, Yellow, Red, and Orange).
• Pour the popcorn out onto a cookie sheet covered with aluminum foil or a Silpat liner.
• Let the popcorn cool and then sprinkle with your candy mix-ins. Now your super delicious Harvest Caramel Corn is ready to serve!

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.

EASY CARAMEL POPCORN RECIPE

Steps:

• Line 2 baking sheets with foil or parchment paper and preheat oven to 250°F.
• Pop bags of popcorn in the microwave. (3 bags of buttered popcorn)
• Remove unpopped kernels by placing a cooling rack over a baking sheet and pouring the popcorn onto it. The kernels will fall through but not the popped popcorn. Divide popcorn between prepared baking sheets.
• Melt butter, brown sugar, corn syrup, and salt in sauce pan, bring to a boil stirring constantly. (1 cup butter, 1 cup brown sugar, ½ cup corn syrup, ½ tsp salt)
• Once at a boil let boil 5 minutes* without stirring*. For high altitude instructions see notes below.
• Remove from heat and stir in baking soda and vanilla. The caramel will foam up a bit- this is normal. (1 tsp baking soda, 1 tsp vanilla)
• Pour over popcorn (half goes on each tray) and stir to coat the popcorn.
• Bake for an hour stirring every 15 minutes.
• Once done baking, allow to cool and then enjoy! *

MY AMISH FRIEND'S CARAMEL CORN

Steps:

• Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
• Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
• Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
• Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

EASY HOMEMADE CARAMEL CORN

Steps:

• Make popcorn.
• Salt popcorn and set aside.
• Melt 1 cup of butter in a medium saucepan over medium heat.
• Add 1 cup of brown sugar and stir until thoroughly mixed.
• Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
• When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
• Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
• Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
• Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
• Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
• Let the popcorn cool.
• Serve.

CARAMEL CORN TREATS

Steps:

• In a large bowl, combine the caramel corn, pretzels, crackers and 1 cup Reese's pieces. In a large microwave-safe bowl, melt marshmallows and butter; add vanilla and stir until smooth. Pour over pretzel mixture; stir until well coated., Press into a greased 13x9-in. pan. Sprinkle with remaining Reese's pieces; press lightly. Let stand until set. Cut into bars.

MISS BROWN'S PEANUT-PISTACHIO CARAMEL CORN

Steps:

• Preheat the oven to 200 degrees F. Grease or butter two large, rimmed baking pans. Combine the popcorn, peanuts, pistachios and sesame seeds in a very large bowl or roasting pan.
• Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring constantly, then cook until the mixture is completely emulsified and there is no visible melted butter around the edge of the pan, 1 to 2 minutes. Remove from the heat and stir in the vanilla and baking soda. (The mixture will puff up.)
• Pour the mixture evenly over the popcorn mixture and toss well to coat. Divide the popcorn between the two prepared pans, spreading in an even layer. Bake the popcorn for 1 hour, stirring every 15 minutes and rotating the pans so it cooks evenly. Let cool in the pans, about 20 minutes. Break into pieces to serve.

NUTTY CARAMEL CORN

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray.
• Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat.
• Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda.
• Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet.
• Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving.