Oven Caramel Popcorn Recipes

OVEN CARAMEL CORN

Steps:

• Heat oven to 200°F. Divide popcorn and pecans between 2 ungreased rectangular pans, 13x9x2 inches.
• Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Stir in baking soda.
• Pour mixture over popcorn and walnuts; stir until well coated. Bake 1 hour, stirring every 15 minutes.

EASY BAKED CARAMEL POPCORN

Steps:

• Gather the ingredients. Preheat oven to 250 F/130 C/Gas 1/2.
• In a large roasting pan, combine the popped popcorn and nuts, if using. Place the pan in the preheated oven while you prepare the glaze mixture.
• In a medium saucepan, combine the brown sugar , corn syrup, butter, and salt. Bring the sugar and butter mixture to a full boil over medium heat, stirring constantly.
• Continue to boil for 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla . The mixture will bubble when the baking soda is added.
• Remove pan from oven. Pour the caramel mixture over the warm popcorn and nuts. Toss to coat the popcorn and nuts thoroughly, using a spatula.
• Return the popcorn to the oven and continue baking for one hour, stirring the mixture about every 10 minutes.
• Cool and break apart. Store in an airtight container for up to one week.

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.

OVEN CARAMEL POPCORN

Steps:

• In a small pot add sugar, syrup, margarine or butter, cream of tarter and salt. Mix and boil until the bubbly stage (about 5 minutes).
• Test a drop in water until (like soft caramel) forms a ball.
• Remove from heat and add baking soda. It will SUDDENLY fluff up. QUICKLY add this to the tall large pot (gumbo or soup size) of prepared popcorn.
• SPEEDILY mix well to coat the popcorn with the syrup mixture. It will be very sticky.
• Pour and spread into a margarine greased 9x12 pan or larger pan. Bake 1 hour at 200 degrees.
• Remove and place cooked caramel popcorn onto a wax paper to cool.
• Once cooled, then crumble (like Cracker Jacks) and place into air tight containers to keep crunchy.
• Get ready to file this one in your favorite recipes .

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.

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!