CARAMEL CORN
Provided by Food Network Kitchen
Time 30m
Yield 10 cups of caramel corn
Number Of Ingredients 6
Steps:
- Preheat the oven to 300°. Combine the honey, butter, molasses, vanilla and salt in a small saucepan. Bring to a boil over medium-high heat; boil, stirring, until the butter melts, about 2 minutes.
- Pour the caramel over the popcorn in a large bowl; toss well. Spread the popcorn evenly on a rimmed baking sheet.
- Bake, checking often, until the popcorn is crisp, 10 to 15 minutes. Transfer the pan to a rack to cool completely.
CLASSIC CARAMEL CORN
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
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
CARAMEL CORN COOKIES
Provided by Food Network
Categories dessert
Time 35m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel corn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, flour, baking powder, baking soda and the remaining 2/3 cup caramel corn. Stir in the oats and coconut.
- Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
CARAMEL CORN WITH NUTS
This homemade caramel corn far surpasses the store-bought variety. Adding nuts makes it extra special. I like to double the recipe for gifting. -Karen Edwards, Sanford, Maine
Provided by Taste of Home
Categories Snacks
Time 1h5m
Yield 2-1/2 quarts.
Number Of Ingredients 7
Steps:
- Place popcorn in a large bowl; set aside. , In a large heavy saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts. , Transfer to two greased 13x9-in. baking pans. Bake at 200° 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.
Nutrition Facts : Calories 224 calories, Fat 13g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 260mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL CORN FLAKES
Number Of Ingredients 4
Steps:
- 1. In 3-quart sacuepan, combine margarine, milk and caramels. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat.2. Add KELLOGG'S CORN FLAKES cereal to caramel mixture. Stir until well-coated. With back of tablespoon, press mixture evenly and gently into 9 x 9 x 2-inch pan coated with cooking spray. Let cool at room temperature. Cut into bars when firm. Store in airtight container.
Nutrition Facts : Nutritional Facts Serves
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