Caramel Popcorn Recipe 445

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 CORN

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.

EASY CARAMEL POPCORN

Steps:

• Set oven to 250 degrees F.
• Put the popped corn in a large bowl.
• Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly.
• Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!).
• Remove from heat and stir in baking soda and vanilla.
• Add in the nuts and stir to combine.
• Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine.
• Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes.
• Remove from oven then cool.
• Break into pieces.
• Store in a tightly covered tin box.
• Delicious!

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.

SALTED CARAMEL POPCORN RECIPE

Steps:

• To begin making Salted Caramel Popcorn Recipe, heat oil in a large pot, add corn kernels and cover. Shake in between till all kernels popped properly. Keep aside.
• Melt butter in a large pan,add corn syrup and sugar on medium flame. Bring the mixture to a boil, keep boiling until it turns to amber colour.
• Remove the mixture from heat, stir in vanilla, baking soda and salt.
• Take a large bowl and add popcorn, pour sugar mixture over popcorn and coat all popcorn properly.
• Spread coated popcorn on a baking sheet, let it cool completely. Salted Caramel popcorn is ready.
• Serve Salted Caramel Popcorn Recipe along with Cold Coffee Smoothie Recipe on a movie night.

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.

CARAMEL POPCORN

Steps:

• Pop popcorn according to manufacturer's directions. Meanwhile, in a large heavy saucepan, combine the peanuts, almonds, brown sugar, butter, corn syrup, peanut butter and molasses. Bring to a boil over medium heat; cook and stir for 5 minutes. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). In a very large bowl, combine popcorn and pecans. Add hot syrup mixture and toss to coat. Spread onto greased baking sheets. , Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.

BAKED CARAMEL POPCORN

Steps:

• Preheat the oven to 250ºF.
• Melt the butter in a saucepan over medium heat. Add the sugar, corn syrup, and salt; stir to combine. Bring to a boil, stirring constantly. Once the mixture comes to a boil, let it boil for 5 minutes without stirring.
• Remove from the heat and stir in the vanilla and the baking soda. Be careful - as the mixture will bubble up.
• Gradually pour the caramel over the popped corn, mixing well. (I usually have the popcorn in 2 big bowls to give me enough room to stir to coat it with caramel.)
• Turn the coated popcorn out onto 2 large, shallow baking sheets. I usually use half sheet baking sheets.
• Bake in the preheated oven for 30 minute, or until fairly dry, stirring twice during baking time. Remove from the pan and break into pieces.
• Store the caramel popcorn in an air-tight container.

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.

CARAMEL POPCORN

Steps:

• Preheat the oven to 200 degrees F.
• Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer.
• Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
• Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly.
• Remove from the heat and stir in baking soda and vanilla.
• Immediately drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
• Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.

CARAMEL POPCORN RECIPE | HOW TO MAKE CARAMEL POPCORN (WITHOUT OVEN)

Steps:

• Heat oil in a pot. Add in 3 popcorn kernels and cover it. Cook till it pops.
• Now add remaining corn kernels and cover and heat til it pops. Set aside.
• Heat butter in a pan, add in brown sugar and mix well.
• Add in water and cook till it comes to a bubble.
• Add in vanilla, salt, baking soda. Mix well till bubble and foamy.
• Pour sugar mix over the popcorn and mix well.
• Spread this in parchment paper lined pan.
• Pop this in a 120 degree c preheated oven for 30 mins.
• Mix it often and keep baking.
• Once it is done, remove it and cool. It will get crispy as it cools.
• Store in a air tight container.
• Serve.

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.

EASY HOMEMADE CARAMEL POPCORN

Steps:

• From my experience, with this recipe, it is best to have everything ready, including your timer, any extra treats like peanuts or pretzels, everything, before you start cooking anything. When working with caramel you need to work quickly and efficiently to avoid the caramel burning or hardening before it is supposed to.
• I also recommend watching the video above just to see exactly the way everything goes. That being said, I am sure the instructions are good enough! I wrote them myself.
• First, measure out all of your ingredients and get out your equipment, including a timer. This includes making your popcorn, pouring the popcorn on top of your cooling racks to remove unpopped kernels, and into your large bowl.
• Also, getting your large rimmed baking sheet ready with a silpat liner or tinfoil coated in cooking spray.
• Once this is done, grab your biggest, ideally non stick, skillet. If you prefer you can also use a large saucepan.
• Once you add baking soda the caramel mixture will expand so I strongly recommend a skillet or pot that seems too big for creating this wonderful caramel mixture.
• Preheat your oven to 200 degrees.
• In a large pot or skillet, over medium heat, melt butter.
• Once melting, add corn syrup, brown sugar, and salt, stirring frequently.
• Keep stirring until mixture starts to boil, around 10 minutes or so.
• As soon as mixture begins to boil set your timer for two minutes exactly and stir until your timer goes off.
• Remove mixture from heat immediately, and stir in baking soda and vanilla.
• Mixture will turn a light caramel color and expand as I mentioned. Keep stirring until the color is uniform and the texture is smooth.
• If you are adding anything to your popcorn like peanuts or pretzels, you will need to decide if you want the treats coated in caramel too. If so add 1 cup or as many as you would like to your popcorn before pouring on the caramel.
• Pour caramel all over your popcorn in your large bowl, and turn gently until all of your popcorn is fully coated.
• Pour out onto your prepared baking sheet and spread out popcorn as much as possible.
• Bake for 45 minutes, stirring your popcorn every 12 minutes, breaking up any clumps as best you can, until done. I like to adjust the popcorn three times while baking for the best results!
• Once out of the oven, add nuts, pretzels, coarse sea salt or any additional ingredients if you are using them. They will stick to the popcorn kernels if the popcorn is hot. Allow dry popcorn to cool and continue to break up the pieces or clumps that remain stuck together.
• After trying this recipe once you will need to decide if you prefer your popcorn crispier, increase the baking time slightly, in minutes, and if you like your popcorn chewier, reduce the bake time somewhat, in minutes, until you find the timing that is perfect for you.
• Serve as desired. Enjoy!