Better Than Caramel Corn Recipes

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.

Steps:

• Preheat oven to 250 degrees. Place butter, brown sugar, and corn syrup in a saucepan over medium heat and let come to boil for 5 minutes without stirring
• Remove from heat and add baking soda and vanilla. This will foam up a bit.
• Place bag of puffed corn in a large bowl and pour mixture over corn stirring well. *Puffed corn can be found at most grocery stores in the chip aisle. Get butter flavor...not cheddar. I used Seyfert's brand but do a Google image search for puffed corn to find other types.
• Pour mixture over baking sheet and bake at 250 for one hour stirring every 15 minutes. When finished sprinkle lightly with sea salt. We have also added milk chocolate chips and nuts at the end of baking with good results.

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.