CARAMEL CORN WITH PEANUTS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Time 30m
Yield Makes 15 cups
Number Of Ingredients 8
Steps:
- Heat oven to 250 degrees. Spray two rimmed baking sheets with cooking spray. In a large bowl, combine popcorn and peanuts. In a medium saucepan combine butter, sugar, molasses, and salt over medium high until butter has melted. Stir once to combine. Bring mixture to a boil without stirring until the temperature reaches 248 degrees on a candy thermometer, about 7 minutes. Remove from heat; stir in baking soda.
- Working quickly, add caramel to popcorn and peanuts and stir to coat. Transfer mixture to 2 baking sheets, spread out evenly, and bake until crisp, 15 minutes, stirring halfway through. Let cool completely. Break into clusters.
MISS BROWN'S PEANUT-PISTACHIO CARAMEL CORN
Do you remember that caramel corn mixed with peanuts that would come in a small cardboard box and have a toy hidden inside? Well, this is my version, with a Gullah spin. I add a mixture of nuts and sesame seeds (known as benne seeds in Gullah and Low Country cooking) to the buttery, sweet caramel corn.
Provided by Kardea Brown
Time 1h45m
Yield 18 to 20 servings (20 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Grease or butter two large, rimmed baking pans. Combine the popcorn, peanuts, pistachios and sesame seeds in a very large bowl or roasting pan.
- Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring constantly, then cook until the mixture is completely emulsified and there is no visible melted butter around the edge of the pan, 1 to 2 minutes. Remove from the heat and stir in the vanilla and baking soda. (The mixture will puff up.)
- Pour the mixture evenly over the popcorn mixture and toss well to coat. Divide the popcorn between the two prepared pans, spreading in an even layer. Bake the popcorn for 1 hour, stirring every 15 minutes and rotating the pans so it cooks evenly. Let cool in the pans, about 20 minutes. Break into pieces to serve.
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
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
CARAMEL CORN (WITH PEANUTS)
This is the best caramel corn I have ever had. I couldn't stop eating it! I brought some to my parent's house and my mom had to have someone remove the bowl from her because she couldn't stop eating! Oh, you will not regret making this!
Provided by Sarah in New York
Categories Dessert
Time 1h20m
Yield 12 quarts, 12 serving(s)
Number Of Ingredients 6
Steps:
- Place popped popcorn in two very large bowls.
- Mix 1/2 pound peanuts into each bowl.
- In 5 quart sauce pan combine all the other ingredients.
- Bring to a boil over medium heat, boil for 5 minutes(no less) stirring constantly.
- Evenly distribute the syrup between the two bowls and stir until well coated.
- Turn coated popcorn into a large roasting pan.
- Bake at 250 degrees for 1 hour.
- Remove and break apart while still warm.
- Store in air tight containers.
Nutrition Facts : Calories 974.5, Fat 50.8, SaturatedFat 22.2, Cholesterol 81.3, Sodium 283.2, Carbohydrate 125.8, Fiber 7.8, Sugar 86, Protein 14.2
HONEY-ROASTED PEANUT AND PRETZEL CARAMEL CORN CRUNCH
Steps:
- Line a baking sheet with parchment paper and set aside. In a small saucepan, cook the coconut sugar, honey, brown rice syrup and peanuts over medium-high heat, stirring occasionally, until a candy thermometer registers 290 degrees F, about 10 minutes.
- Meanwhile, add the popcorn and pretzels to a large heatproof bowl. Pour the sugar mixture over the popcorn and pretzels, and quickly stir to coat. Transfer to the prepared baking sheet, spreading out the caramel corn. Sprinkle with salt and let cool completely, about 30 minutes.
Nutrition Facts : Calories 222 calorie, Fat 14 grams, SaturatedFat 2 grams, Sodium 84 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 5 grams
HOMEMADE CARAMEL POPCORN AND PEANUTS
Popcorn! Peanuts! We brought a baseball stadium favorite home with a recipe that you can dig into in just 30 minutes.
Provided by By Bree Hester
Categories Snack
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 200°F. Line cookie sheet with cooking parchment paper.
- Place popcorn and peanuts in very large bowl; set aside.
- In 2-quart saucepan, heat brown sugar, butter and corn syrup to boiling Boil 5 minutes without stirring. Remove from heat. Stir in baking soda, salt and vanilla.
- Pour caramel mixture over popcorn mixture; toss until well coated. Spread popcorn mixture evenly on cookie sheet.
- Bake 10 minutes. Cool completely before serving.
Nutrition Facts : ServingSize 1 Serving
CARAMEL CORN
For years I've taken this snack to our church retreat in two containers-one for each night-so it doesn't all disappear the first night. Other church members tell us that if we can't attend, we should just send the caramel corn. -Nancy Breen, Canastota, New York
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 12 quarts.
Number Of Ingredients 6
Steps:
- Preheat oven to 250°. Place popcorn in 2 large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes. , Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes., Remove from oven and break apart while warm. Cool completely. Store in airtight containers.
Nutrition Facts : Calories 267 calories, Fat 15g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 189mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
PEANUT BUTTER CARAMEL CORN
The recipe comes from a new book by Heather Christo: Heather Christo's Generous Table: Easy and Elegant Recipes Through the Seasons.
Provided by gailanng
Categories Candy
Time 1h15m
Yield 16 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees F.
- First make the popcorn: Put a large pot over medium heat, and add the oil and popcorn. Place a lid on the pot, slightly askew, so that steam can escape. Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked.
- Pour the popped corn into a large roasting pan (like one you would use to roast a turkey) and sprinkle with kosher salt.
- In the same pot that you made the popcorn, melt the butter, brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring, for 7 minutes.
- In a tiny bowl, mix the baking soda and vanilla together until the baking soda is mostly dissolved.
- Remove the pot from the heat, and stir in the vanilla and baking soda mixture. The caramel should be very light and frothy. Immediately pour the caramel over the popcorn, and gently fold the caramel into the popcorn to coat it. (At this point, you might think there is not enough caramel for the corn, as there will be globs of caramel, and a lot of the popcorn will not seem well-coated. But don't worry! There will be plenty.).
- Bake the caramel corn for 15 minutes. Remove the roasting pan from the oven and gently stir the popcorn into the melting caramel until the popcorn is better coated. Return to the oven for another 15 minutes, after which the popcorn should be evenly coated with the caramel.
- Return the caramel corn to the oven and bake for a final 15 minutes. Remove from the oven and give the corn one final stir to coat thoroughly. Let cool completely, about 30 minutes.
- When the popcorn is totally cool, it will have a nice, thin, crispy coating. Serve immediately or store in airtight containers for up to 10 days.
Nutrition Facts : Calories 316.6, Fat 19, SaturatedFat 8.6, Cholesterol 30.5, Sodium 237.6, Carbohydrate 37.2, Fiber 0.6, Sugar 30.3, Protein 2.2
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