Chunkycaramelpopcornclusters Recipes

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CHOCOLATE PECAN CARAMEL CLUSTERS



Chocolate Pecan Caramel Clusters image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Number Of Ingredients 0

Steps:

  • For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
  • Stir 1 1/3 cups chopped nuts into the warm caramel; cool until the mixture is thick enough to hold its shape. Drop spoonfuls onto an oiled parchment-lined baking sheet; let set. Top with melted chocolate and sprinkle with coarse sea salt.

CARAMEL APPLE POPCORN CLUSTERS



Caramel Apple Popcorn Clusters image

Provided by Food Network Kitchen

Time 1h

Yield about 2 dozen clusters

Number Of Ingredients 12

2 tablespoons vegetable oil
2/3 cup popcorn kernels
4 cups dried apple chips, broken into pieces
1 cup unsalted almonds, roughly chopped
2 cups apple juice
2 cups packed light brown sugar
1/4 cup light corn syrup
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
Kosher salt
1/4 teaspoon apple pie spice
1 tablespoon applejack or other apple brandy (optional)
1/4 to 1/2 teaspoon cayenne pepper (optional)

Steps:

  • Line 2 baking sheets with parchment paper. Heat the vegetable oil in a pot over medium-high heat. Add the popcorn kernels; cover and cook, shaking the pan, until the popping subsides. Remove from the heat and let any remaining kernels pop for 30 more seconds. Divide the popcorn between the prepared baking sheets, discarding any unpopped kernels. Scatter the apple chips and almonds on top.
  • Make the caramel: Bring the apple juice, brown sugar and corn syrup to a boil in a large heavy-bottomed saucepan over medium-high heat. Cook without stirring until the mixture is deep amber and a candy thermometer registers 280 degrees F, about 30 minutes (the caramel will bubble vigorously toward the end of the cooking time).
  • Stir the butter into the caramel until melted. Add 2 teaspoons salt and the apple pie spice. Add the applejack and cayenne, if using, and cook until slightly thickened, about 1 minute. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with two rubber spatulas. Let cool slightly, then separate the mixture into clusters while still warm. Let cool completely.

CARAMEL CORN CLUSTERS



Caramel Corn Clusters image

Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night munchie? Check. Deploy these nutty clusters for any and all occasions.

Categories     Small Plates     Dessert     Candy     Butterscotch/Caramel     Corn     Peanut     Kid-Friendly     Quick & Easy     Gourmet     Kidney Friendly     Vegetarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     snack     Halloween     Fall

Yield Makes about 12 cups

Number Of Ingredients 10

2 tablespoons vegetable oil
1/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
11/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts (5 oz)
Special Equipment
a candy thermometer

Steps:

  • Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
  • Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
  • Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.

CARAMEL PECAN CLUSTERS



Caramel Pecan Clusters image

i have made a recipe similar to this one and it was delicious. you might want to double the recipe.

Provided by taillightsinsightbb

Categories     Candy

Time 14m

Yield 6 clusters, 2-4 serving(s)

Number Of Ingredients 3

30 pecan halves
6 caramels
6 milk chocolate squares

Steps:

  • on a greased baking sheet, arrange pecans in 6 clusters of 5 pecans, each.
  • place a caramel on each cluster.
  • bake at 300 degrees for 4-5 minutes or until caramels are melted.
  • top with a chocolate square.
  • bake 1 minute longer or until chocolate is melted.
  • spread the chocolate over caramel until smooth.
  • remove clusters from pan to cool on a wire rack.

Nutrition Facts : Calories 262.7, Fat 17.8, SaturatedFat 2.1, Cholesterol 2.1, Sodium 74.2, Carbohydrate 26.3, Fiber 2, Sugar 20.7, Protein 3.3

CHUNKY CARAMEL POPCORN CLUSTERS



Chunky Caramel Popcorn Clusters image

This recipe is from Land O lakes, and they have a winner here for sure. It is downright habit forming! Once you start eating it, you just can't stop! A mixture of dark chocolate, white chocolate, cashews, and pecans that can't be beat.

Provided by Lou6566

Categories     Lunch/Snacks

Time 1h20m

Yield 38 serving(s)

Number Of Ingredients 10

12 cups popped popcorn
1 (9 3/4 ounce) can whole cashews (2 cups)
1 (5 ounce) bag pecan halves (1 1/2 cups)
1 cup firmly packed brown sugar
3/4 cup butter (land O lakes)
1/2 cup light corn syrup
1 teaspoon baking soda
1 cup dark chocolate chips
1/2 teaspoon shortening
1 1/2 cups white chocolate chips

Steps:

  • Heat oven to 250°F Place popcorn, cashews and pecans in large roasting pan.
  • Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.
  • Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.).
  • Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.
  • Store in container with tight-fitting lid or resealable plastic food bag.
  • Recipe Tip
  • Chocolate and white baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. Drizzle chocolate mixtures with fork or spoon.

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