The Best And The Easiest Caramel Corn Ever Recipes

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.

BEST HOMEMADE CARAMEL RECIPE

Steps:

• Line a 13x9 pan with foil and then spray it with cooking spray or an oil mister. Set aside.
• In a 2qt heavy saucepan, combine brown sugar, sweetened condensed milk, butter, and corn syrup. Bring to a boil over medium heat.
• Cook & stir until the candy thermometer reads 248 degrees (firm ball stage). This should take about 25-30 minutes depending on the BTU's of your stove. Don't turn the heat higher to rush the process.
• Remove from heat and carefully stir in the vanilla extract.
• Carefully pour the caramel into the prepared pan. Move quickly as it will firm up fast.
• Let cool completely before pulling out of the pan by any overhanging foil. Cut into squares and wrap individually with parchment paper.

MY AMISH FRIEND'S CARAMEL CORN

Steps:

• Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
• Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
• Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
• Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

BEST EVER CARAMEL CORN

Steps:

• Preheat oven to 250 degrees. Fill two large bowls with the popcorn and set out two large baking sheets.
• In a large sauce pan on the stove, combine butter, sugar, and corn syrup over medium heat. Stir constantly and bring to a rapid boil. Continue to stir for 3-4 minutes, remove from heat and stir in vanilla then immediately stir in baking soda (be careful, mixture will bubble up!). Pour caramel over popcorn and stir with a rubber spatula until well-coated.
• Place baking sheets in the preheated oven and cook for 15-60 minutes, stirring every 15 minutes. ***For chewier popcorn, cook only 15-30 minutes. For crispier popcorn, cool closer to 45-60 minutes. My favorite is about 35-40 minutes for a crispy start and a chewy finish!
• Allow to cool, then serve or store in airtight container up to 3 days.

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.

THE EASIEST CARAMEL SAUCE RECIPE

Steps:

• Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point.
• Carefully add your butter and whisk until all the butter has melted.
• Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool.
• Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.

THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE

Steps:

• Preheat the oven to 200°.
• Spray your largest cookie sheets.
• Pop the popcorn in the oil and set aside. I do this in two batches. Place in a very large bowl. (Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
• Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup. Bring to a rolling boil.
• When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon. (I used a plastic spatula and ended up sacrificing it)
• Remove from the heat and add the soda. Pour caramel directly on the popcorn and stir to coat completely.
• Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes. Allow to cool and break into pieces. Store in zip-top bags.

THE BEST CARAMEL CORN RECIPE EVER!

Steps:

• 1. 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 pour on to wax paper. Let cool completely before breaking into pieces. DO NOT LET COOL IN PAN! It will stick.

THE BEST AND THE EASIEST CARAMEL CORN EVER

Steps:

• 1. Place popped popcorn into a large brown paper bag, set aside
• 2. In a 2 quart casserole dish or other heat-proof glass dish, combine the brown sugar, butter, corn syrup, salt and vanilla. Heat in microwave for 3 minutes, then take out and stir until well blended. Return to microwave, and cook for 1 1/2 minutes. Remove from microwave and stir in the baking soda until blended
• 3. Pour the syrup mixture over the popcorn in the bag. Roll down the top of bag once or twice to close the bag and shake to coat corn. Place bag into the microwave and cook for 1 min and 10 seconds, remove, shake and flip the bag over , and return to microwave for another 1 min 10 seconds.
• 4. Dump the popcorn onto waxed paper and let cool until coating is set. store in air tight container

BEST CARAMEL CORN

Steps:

• Preheat oven to 250 degrees
• Lightly butter 2 large cookie sheets
• Pop the popcorn in oil (I use light olive oil) and pour in a very large mixing bowl.
• Add the nuts to the popcorn and mix.
• In a tall 5 or 6 quart saucepan over medium heat, melt butter.
• Stir in brown sugar, corn syrup and salt.
• Bring to a boil - stirring constantly.
• Boil for 4 minutes without stirring. The remove from heat and add the soda and vanilla. When you add the soda and vanilla it bubbles up a bit so be very careful not to get burned. Pour the caramel mixture slowly all over the popcorn - mixing it well to cover all of the popcorn and nuts.
• Lay the caramel coated popcorn/nuts mixture on the 2 large cookie sheets.
• Bake for 1 hour - turning over every 15 minutes. The caramel sauce melts a bit in the oven so turning the popcorn helps to coat each piece and makes sure that it bakes evenly.
• Remove from oven and cool completely before breaking into pieces.
• The popcorn will still be a little wet when you remove it from the oven. It will harden and become crunchy as it cools.