Caramel Popcorn Bowl Recipes
CRUNCHY CARAMEL POPCORN
Easy Caramel Popcorn Recipe - Crunchy, sweet and delicious if you have a sweet tooth, this treat is for YOU!
Provided by Deb Clark
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees. Prepare a large baking sheet by lining with aluminum foil or silpat. Set aside.
- Over high heat add the oil to a pan with a lid. Add the popcorn and pop. When it's done popping, remove and pour in a large bowl. Set aside.
- Add the butter and brown sugar in a nonstick. When it comes to a boil stop stirring and let if boil for 5 minutes.
- When 5 minutes is up, remove from heat and add the vanilla, salt and baking soda. It will hiss and spit! No worries, just continue to stir, it will become light and fuzzy.
- Immediately pour half over the popped popcorn. Mix to combine. Add the remaining and mix again.
- Pour onto a baking sheet lined with foil or a silpat. Spread into one flat layer. Bake for about 30 minutes until the popcorn is crispy.
Nutrition Facts : Calories 301 kcal, Carbohydrate 25 g, Protein 1 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 340 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
CARAMEL POPCORN
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
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
CARAMEL POPCORN BOWL
Provided by Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- For the caramel popcorn bowl: Spray the inside of a 4-quart glass mixing bowl with nonstick cooking spray. Spray the outside of a smaller (3-quart) glass mixing bowl. Set aside. In a large heatproof bowl, toss together the popcorn and peanuts.
- In a medium saucepan, melt the butter. Add the brown sugar, corn syrup and salt and stir until well combined, taking care not to get sugar crystals stuck to the sides of the pot. Bring to a boil and cook until a candy thermometer inserted in the mixture reads 300 degrees F.
- Pour the caramel mixture over the popcorn and peanuts. Stir with a rubber spatula to evenly coat all of the popcorn mixture. While still hot, pour the coated popcorn into the greased 4-quart mixing bowl. Use the smaller bowl to push the popcorn against and up the sides to form the walls of the bowl. Refrigerate to set.
- In the meantime, over a double boiler or in a microwave at intervals, melt the white chocolate together with the coconut oil, stirring to combine. Remove the popcorn bowl from the refrigerator. Use a rubber spatula, spoon and/or pastry brush to coat the inside of the bowl completely with the melted white chocolate. Place back in the refrigerator to set for at least 1 hour and up to overnight.
- For the popcorn filling: Remove the bowl from the refrigerator and fill with your favorite flavor of popcorn. Serve or wrap up for a gift.
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- Preheat your oven to 250 degrees Fahrenheit. Spray a large shallow roasting pan with cooking spray and add popcorn. In a separate bowl mix brown sugar, corn syrup, cannabis butter, and salt in a heavy saucepan.
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- Spread the popped popcorn over a large cake pan or cookie sheet that has sides. Set the pan aside while you prepare the caramel coating. (For easy clean up, you can line your pan with parchment paper)
- To begin the coating, use a medium saucepan, or dutch oven, and melt the sugar, butter, and corn syrup on medium to high heat. Be sure to stir it constantly to avoid burning. It will begin to bubble and pull away from the sides of the pan. Continue stirring for about 1-2 more minutes before removing from the stove top. Stir in the baking soda, which will begin to foam in the mixture. Keep stirring until it is well combined.
- Pour the mixture evenly over the popcorn and toss the popcorn so each piece is coated in the caramel sauce. Use a rubber spatula to do this and not your hands! The caramel is VERY hot! (You can even divide the popcorn into two smaller cookie sheets, so you have more room to combine it with the caramel.)
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