Soft Caramel For Popcorn Recipe 445

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.

SOFT CARAMEL POPCORN

Steps:

• Pop popcorn according to package directions and make sure you get rid of any unpopped kernels. This seems like a lot of popcorn but trust me it will get eaten! Place popcorn in a large bowl...larger than you think you will need.
• In a large saucepan melt together the butter, brown sugar, and corn syrup. Bring mixture to a boil. Once it comes to a boil, reduce to medium heat and add the can of sweetened condensed milk. With the rubber spatula, stir constantly for 4-5 minutes scraping the sides and especially the bottom of the pan to prevent any burning. The longer you cook it the firmer it will be. If you like it on the softer side, cook it closer to 4 minutes.
• Pour caramel over popcorn and stir until coated. This will take a lot of stirring to get it all incorporated. It's great warm or at room temperature. Feel free to add in M&Ms, nuts, or drizzle it with chocolate. I like it plain and classic. Enjoy!

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.

SOFT CARAMEL CORN

Steps:

• Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.
• In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
• Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.

SOFT AND CHEWY CARAMEL POPCORN

Steps:

• 1. Bring to a boil butter, sugar, milk and cream. Then stir in salt and corn syrup. Boil to a softball stage. Stirring constantly.
• 2. Pour over popped corn, mix well. Lay out to dry on a sprayed pan.

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!

SUPER SOFT CARAMEL POPCORN

Steps:

• Combine sugar, corn syrup, margarine, and salt in medium saucepan; bring to boil.
• Reduce heat to medium and add stir in milk; cook, stirring frequently, to soft ball stage (240 degrees).
• Remove from heat then stir in vanilla.
• Pour slowly over popcorn, stirring until caramel is evenly distributed throughout.
• Store caramel popcorn in covered container.
• NOTE: You may vary the amount of popcorn used. I like a little less caramel coating and usually make this recipe with 8 quarts of popcorn.

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.