CORN PUFF CARAMEL CORN
Because you don't need to pop the corn or use a candy thermometer, this is faster and easier than more traditional caramel corn recipes. To avoid messy cleanup, consider using a disposable aluminum roasting pan. -Caroline Monroe, Clinton, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 55m
Yield 5 quarts.
Number Of Ingredients 6
Steps:
- Place Puffcorn curls and peanuts in a large roasting pan; set aside. In a large heavy saucepan, bring the butter, brown sugar and corn syrup to a boil, stirring occasionally; cook for 2 minutes. Remove from the heat and add baking soda; stir well (mixture will foam up). Pour over corn curl mixture and toss well to coat., Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Break apart and store in airtight containers.
Nutrition Facts : Calories 240 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 303mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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
EASY HOMEMADE CARAMEL CORN
Our Easy Homemade Caramel Corn is a family favorite. It is super yummy and super easy. And you don't need Corn Syrup for this recipe.
Provided by Two Sisters Crafting
Categories Popcorn
Time 25m
Number Of Ingredients 6
Steps:
- Make popcorn.
- Salt popcorn and set aside.
- Melt 1 cup of butter in a medium saucepan over medium heat.
- Add 1 cup of brown sugar and stir until thoroughly mixed.
- Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
- When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
- Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
- Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
- Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
- Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
- Let the popcorn cool.
- Serve.
CARAMEL CORN CURLS
This is a great, simple recipe for caramel corn using the corn puffs. This is a favorite in our house for young and old.
Provided by Haversac
Categories Candy
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put corn curls in a large roaster, or sided baking sheet.
- Preheat oven to 250 degrees.
- In a large sauce pan, bring butter, Karo syrup and brown sugar to a boil. (The sauce pan will seem too large for the quantity of sauce.).
- Boil for 4 minutes stirring constantly.
- Add 1 baking soda (it will GREATLY expand, and fill the sauce pan).
- Pour over corn, and stir.
- Bake for 45 minutes, stirring every 15 minutes.
- When done, put on newspaper, or in brown paper bag to cool.
Nutrition Facts : Calories 367.7, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 292.3, Carbohydrate 69.5, Sugar 58.4, Protein 0.1
POPCORN TWIST CARAMEL CORN
Make and share this Popcorn Twist Caramel Corn recipe from Food.com.
Provided by ukichix
Categories Lunch/Snacks
Time 50m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Prehead oven to 250°F.
- Place entire bag of popcorn twists into a large roaster.
- In a Large (2 qt) sauce pan, cook together butter, brown sugar and corn syrup for 2 minutes after butter has melted and it starts to gently boil.
- Add baking soda to mixture. This will cause mixture to foam - that is why you need a large saucepaan.
- Allow to foam to cook down slightly.
- Pour caramel mixture over popcorn twists and stir until mixed.
- Place in oven for 35-45 minutes, (35 for chewy corn, 45 for crunchy), stirring at least every 10-15 minutes.
- remove from oven and pour on wax paper.
- Allow to cool slightly and break apart.
Nutrition Facts : Calories 530.3, Fat 21.2, SaturatedFat 12, Cholesterol 48.8, Sodium 299.4, Carbohydrate 81.8, Fiber 9, Sugar 26, Protein 8.3
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love