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.
Time 35m Yield About 8 cups Number Of Ingredients 8 Steps:
Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet. Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.
Yield 7 quarts Number Of Ingredients 7 Steps:
Coat 2 baking pans with coconut oil or if using roaster, spread inside pan with coconut oil. Spread popcorn on sheets. Preheat oven or roaster to 225 degrees F. Place brown sugar, butter, salt, and corn syrup in medium saucepan on medium-high heat until it comes to a boil. Boil for about 5 minutes, stirring constantly. Remove from heat; add vanilla and baking soda, stir until light and foamy, about a minute. Pour over popcorn; stirring well to coat. Bake at 225 for 1 hour, stirring every 10-15 minutes. Allow to cool on pan. Store in airtight container.
Time 1h10m Yield 1 1/2 gallon bag Number Of Ingredients 7 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.
Time 1h25m Yield 12 Number Of Ingredients 7 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.
Time 1h Yield 16 cups, 16 serving(s) Number Of Ingredients 8 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).
More about “classic caramel corn recipes”
Yield 25 Number Of Ingredients 11 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.
