Maple And Honey Caramel Corn Recipes

MAPLE PECAN CARAMEL CORN

Maple Pecan Caramel Corn image

Made from a combination of maple syrup and brown sugar, the rich, buttery caramel on this popcorn has a brittle, candy-like crunch that's heightened by plenty of toasted pecans added alongside. (Cracker Jack fans can substitute roasted, salted peanuts.) A small amount of baking soda keeps the caramel from becoming sticky, but note that you'll need an instant-read thermometer to yield the best result. If you'd rather use an air popper to prepare your popcorn, you can - just skip Step 2. The caramel corn will keep in an airtight container for at least a week.

Provided by Melissa Clark

Categories snack, candies, dessert

Time 1h

Yield About 12 cups

Number Of Ingredients 9

Ingredients

3 tablespoons neutral oil, such as grapeseed or sunflower
1/3 cup popcorn kernels
1 cup toasted pecans (see Tip)
1/2 cup maple syrup
6 tablespoons unsalted butter
1/3 cup light brown sugar
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon baking soda

Steps:

Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.
In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.
Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.
In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)
Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You'll know it's done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it's crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.

MAPLE AND HONEY CARAMEL CORN

Maple and Honey Caramel Corn image

My wife and I love to munch on caramel corn while watching a movie. But I don't like using corn syrup. Try this delicious, crispy, maple version.

Provided by jfree52

Categories Desserts Candy Recipes Popcorn Candy Recipes

Time 1h15m

Yield 20

Number Of Ingredients 8

Ingredients

1 cup butter
1 cup brown sugar
1 cup turbinado sugar
¼ cup real maple syrup
¼ cup honey
1 teaspoon vanilla extract
½ teaspoon baking soda
20 cups popped popcorn

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Line 1 or 2 baking sheets with parchment paper.
Combine butter, brown sugar, turbinado sugar, maple syrup, and honey in a 1 1/2- to 2-quart saucepan over low heat. Stir continuously until mixture begins to simmer; let simmer on low, 4 to 5 minutes. Remove from heat and add vanilla extract and baking soda at once. Stir to combine.
Place popcorn in a warm mixing bowl and coat by drizzling caramel sauce over corn while stirring using a heavy metal spoon, making sure to stir slowly and not allowing hot caramel on hands. Place onto the prepared baking sheet, using an additional baking sheet if you're worried it is piled too high.
Bake in the preheated oven until crispy, about 40 minutes, removing every 10 minutes to stir corn.
Remove from the oven and place the tray on a wire rack to cool, about 15 minutes.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 31.4 g, Cholesterol 24.4 mg, Fat 14 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.6 g, Sodium 220.6 mg, Sugar 25.9 g

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