Wendys Baked Caramel Corn Recipes

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BAKED CARAMEL POPCORN



Baked Caramel Popcorn image

An easy recipe for homemade caramel popcorn - made from a simple brown sugar caramel, and then baked until perfectly crispy. This caramel corn is perfect for family movie night at home!

Provided by Deborah

Categories     Dessert

Time 50m

Number Of Ingredients 7

1 cup unsalted butter
2 cups light brown sugar
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
6 quarts popped popcorn

Steps:

  • Preheat the oven to 250ºF.
  • Melt the butter in a saucepan over medium heat. Add the sugar, corn syrup, and salt; stir to combine. Bring to a boil, stirring constantly. Once the mixture comes to a boil, let it boil for 5 minutes without stirring.
  • Remove from the heat and stir in the vanilla and the baking soda. Be careful - as the mixture will bubble up.
  • Gradually pour the caramel over the popped corn, mixing well. (I usually have the popcorn in 2 big bowls to give me enough room to stir to coat it with caramel.)
  • Turn the coated popcorn out onto 2 large, shallow baking sheets. I usually use half sheet baking sheets.
  • Bake in the preheated oven for 30 minute, or until fairly dry, stirring twice during baking time. Remove from the pan and break into pieces.
  • Store the caramel popcorn in an air-tight container.

Nutrition Facts : ServingSize 2 cups, Calories 281 calories, Sugar 27 g, Sodium 257 mg, Fat 16 g, SaturatedFat 10 g, UnsaturatedFat 6 g, TransFat 0 g, Carbohydrate 37 g, Fiber 2 g, Protein 2 g, Cholesterol 41 mg

OVEN-BAKED CARAMEL CORN



Oven-Baked Caramel Corn image

This homemade caramel popcorn is SO much better than store-bought. It's crispy, sweet, buttery perfection! And it makes a great gift!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Dessert

Time 1h

Number Of Ingredients 6

6 qts. popped corn, from about 1 c. unpopped corn - I like to use these white popcorn kernels - I think the white popped corn is prettier and I like the texture better
1 c. unsalted butter
2 c. packed light brown sugar
1/2 c. light corn syrup
1 tsp. kosher salt
1/2 tsp. baking soda

Steps:

  • Preheat oven to 250° F.
  • Spread freshly popped corn (we use this stovetop popper) onto two large rimmed pans. Place in the oven to keep popcorn warm and crisp.
  • In a heavy 2-quart saucepan over medium heat, combine butter, brown sugar, corn syrup, and salt. Stir every now and then, dissolving the sugar. Bring mixture to a boil and cook until it reaches the firm ball stage of 248° F, using a candy thermometer. This should take about 5 minutes or so.
  • Remove from heat and stir in baking soda. Caramel mixture will foam.
  • Remove popped corn from oven and pour hot caramel mixture over it, in a fine stream. Fold to mix well. Return pans to oven for 45 minutes, stirring and scraping up caramel from bottom of pans every 15 minutes. Remove pans from oven to a cooling rack. Once caramel corn is cool enough to handle, and not yet hardened, break up any large clumps using your fingers. Then let caramel corn cool completely. Serve immediately or store in an airtight container for up to a week.

Nutrition Facts : Calories 262 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 200 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

BUTTERY SWEET BAKED CARAMEL CORN (EASY)



Buttery Sweet Baked Caramel Corn (Easy) image

This is the second type of caramel corn that we make. I had posted the Butter Toffee Popcorn Recipe, (link in comments section) and wanted to include this caramel corn version as well. Always the very first to sell out at school fund-raisers and bake sales when individually bagged. Also made in our family for over 40 years, I...

Provided by Family Favorites

Categories     Other Snacks

Time 1h10m

Number Of Ingredients 8

12 cups popped popcorn (i use my favorite microwave brand.)
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. vanilla
1 cup almonds, pecans or peanuts, optional

Steps:

  • 1. Preheat oven to 250 degrees. Coat the bottom and sides of large roasting pan with butter flavored cooking spray. Place popped popcorn and nuts, if using, in roaster.
  • 2. In medium heavy pan, slowly melt butter. Add brown sugar, corn syrup and salt. Gently heat to a low boil, stirring constantly. Boil on lowest heat possible without stirring for 5 minutes. Remove from heat.
  • 3. Stir in baking soda and vanilla. Gradually, pour over popcorn and nuts, coating evenly. Bake for 1 hour, stirring every 15 minutes. Remove from oven and cool completely on lightly sprayed or non-stick foil. Store tightly in ziplock bags

OVEN CARAMEL CORN



Oven Caramel Corn image

Make and share this Oven Caramel Corn recipe from Food.com.

Provided by Crabbycakes

Categories     Lunch/Snacks

Time 1h25m

Yield 15 cups

Number Of Ingredients 6

15 cups popped popcorn (about 2/3 cup unpopped)
1 cup brown sugar
1/2 cup butter or 1/2 cup margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Heat oven to 200F.
  • Divide popcorn between 2 ungreased rectangular pans, 13x9x2 inches.
  • Heat brown sugar, butter, corn syrup and salt in a 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; stir until well coated.
  • Bake 1 hour, stirring every 15 minutes.

Nutrition Facts : Calories 156.6, Fat 6.5, SaturatedFat 3.9, Cholesterol 16.3, Sodium 172.9, Carbohydrate 24.9, Fiber 1.2, Sugar 15.7, Protein 1.1

CLASSIC CARAMEL CORN



Classic Caramel Corn image

Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.

Provided by Karo Corn Syrup

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h

Yield 8

Number Of Ingredients 8

Mazola Pure® Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
½ cup Karo® Light OR Dark Corn Syrup
½ cup butter OR margarine
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract

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.

Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g

HEATHER'S BAKED CARAMEL CORN



Heather's Baked Caramel Corn image

Air popped popcorn lightly coated in caramel. Ready to eat in less than an hour!! Also good with pecans or almonds, add at Instruction #2

Provided by Brooke the Cook in

Categories     Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

3/4 cup corn kernel, popped
1/2 cup butter
1/4 cup light Karo syrup
3/4 cup brown sugar
1/4 cup Splenda granular
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 250 and coat roaster pan with butter or cooking spray - I use a non-stick roaster, which is just perfect for this recipe.
  • Pop popcorn right into roaster pan.
  • Over medium heat (don't go any higher or it might burn - I set my burner at 4.5 on a 9 scale), combine butter, brown sugar, splenda, karo syrup and salt.
  • Bring to a boil - Boil for 5 minutes without stirring.
  • Remove from heat and stir in vanilla and baking soda.
  • Working quickly, dump caramel mixture onto popcorn and stir until well distributed.
  • Bake for 30 minutes stirring once after 15 minutes to even out the caramel making sure that all pieces are coated nicely.
  • If you like, cool popcorn on parchment paper, especially if you aren't using a non-stick pan - I just leave mine in the non-stick roaster, stirring every once in awhile until completely cool.
  • Store in covered tupperware dish - if you have any leftover!

Nutrition Facts : Calories 298.6, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.7, Sodium 427.8, Carbohydrate 42, Fiber 0.5, Sugar 30.3, Protein 0.8

OVEN CARAMEL CORN



Oven Caramel Corn image

This classic caramel corn is perfect as an everyday snack or packaged as a homemade gift for your favorite foodie.

Provided by Betty Crocker Kitchens

Categories     Gifts & Decor

Time 1h25m

Yield 12

Number Of Ingredients 7

12 cups popped popcorn
1 1/2 cups walnut or pecan halves or 1 1/2 cups unblanched whole almonds
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

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.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 20 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg

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