Classic Caramel Corn Recipes

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MY AMISH FRIEND'S CARAMEL CORN

This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!

Provided by ANITALOUISE

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h15m

Yield 28

Number Of Ingredients 8



My Amish Friend's Caramel Corn image

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.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 21.9 g, Fat 16.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 387.6 mg, Sugar 12.2 g

7 quarts plain popped popcorn
2 cups dry roasted peanuts
2 cups brown sugar
½ cup light corn syrup
1 teaspoon salt
1 cup margarine
½ teaspoon baking soda
1 teaspoon vanilla extract

CARAMEL CORN

A sweet crunchier version of an all-time favorite snack that's perfect for picnics, family movie nights or gifting.

Provided by By Betty Crocker Kitchens

Categories     Gifts & Decor

Time 1h25m

Yield 6

Number Of Ingredients 8



Caramel Corn image

Steps:

  • Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
  • In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
  • Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
  • Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cup, Sodium 530 mg, Sugar 30 g

6 cups popped popcorn
1/2 cup toasted slivered almonds, if desired
3/4 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons water
2 tablespoons light corn syrup
1/8 teaspoon salt
1/4 teaspoon baking soda

CARAMEL CORN I

This caramel corn is great for Monday night football. The assortment of nuts makes it deluxe caramel corn. It takes a bit of time, but is more than worth it.

Provided by Terri McCarrell

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Yield 25

Number Of Ingredients 11



Caramel Corn I image

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
  • Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
  • Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
  • Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 40.1 g, Cholesterol 19.5 mg, Fat 20 g, Fiber 4.5 g, Protein 5.5 g, SaturatedFat 6 g, Sodium 180.5 mg, Sugar 19.8 g

5 tablespoons vegetable oil
2 ½ cups unpopped popcorn
1 cup butter
2 cups packed brown sugar
½ cup light corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanuts
1 cup chopped pecans
1 cup almonds

CLASSIC CARAMEL CORN

This recipe I really liked, but I found it a little sweet for my taste. However, I liked how much corn it covered. Reminded me a little of popcorn balls.

Provided by AmyZoe

Categories     Dessert

Time 1h

Yield 16 cups, 16 serving(s)

Number Of Ingredients 8



Classic Caramel Corn image

Steps:

  • Spray large shallow roasting pan with cooking spray. I used my butter wrappers instead of spraying. Add popcorn and place in preheated 250 degree oven while preparing caramel.
  • Mix brown sugar, corn syrup, salt, butter, and salt in a 2-quart saucepan. I skipped the salt because I was using salted popcorn, but your personal preference here. Stirring constantly, bring to a boil over medium heat.
  • Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla and mix well.
  • Pour syrup over warm popcorn and stir evenly to coat.
  • Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. (I skipped the cooking spray here too).
  • Cool and break apart. Store in tightly covered container. (I think the purpose of the tightly covered container is so you can't open and eat it as quickly).

Nutrition Facts : Calories 165, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.2, Sodium 173.8, Carbohydrate 27.9, Fiber 1.2, Sugar 16.3, Protein 1.1

cooking spray, to taste (I used my butter wrapper insides instead)
4 quarts popped popcorn
1 cup brown sugar
1/2 cup light corn syrup or 1/2 cup dark corn syrup
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract

OVEN CARAMEL CORN

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



Oven Caramel Corn image

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

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

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