Incredible Caramel Popcorn Recipes
INCREDIBLE CARAMEL POPCORN
Tamara definitely named this caramel popcorn recipe correctly... buttery and sweet it is incredible! Everyone was wondering what the heavenly smell was coming from the Test Kitchen while it was baking. The proportion of caramel to popcorn is spot on. Caramel coats every morsel perfectly. This yummy treat is great for Halloween,...
Provided by Tamara Bonneru
Categories Popcorn
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 200 degrees.
- 2. Air-pop popcorn and place in very large heat proof bowl.
- 3. In large saucepan melt butter, brown sugar, Karo syrup, and salt and bring to boil.
- 4. Allow to boil 3 minutes, stirring constantly.
- 5. Remove from heat, baking soda.
- 6. Stir till light and fluffy.
- 7. Pour over popcorn and fold till popcorn is evenly coated.
- 8. Pour onto 2 lined and sprayed cookie sheets. Bake 30 minutes, remove from oven and toss gently again to re-coat popcorn and bake another 30 minutes
- 9. Let cool and store in airtight container.
CARAMEL POPCORN
Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake less.
Provided by BS4U2C
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h30m
Yield 20
Number Of Ingredients 7
Steps:
- 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 let cool completely before breaking into pieces.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 32.8 g, Cholesterol 24.4 mg, Fat 14 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.6 g, Sodium 340 mg, Sugar 23.6 g
CARAMEL POPCORN
Steps:
- Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup.
- Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely.
- Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
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