Best Christmas Caramel Corn Recipes

CHRISTMAS CARAMEL CORN

Steps:

• Pop corn and place in large shallow baking pans.
• (I use an air popper) Preheat oven to 225- 250 F In a large pot, melt butter and stir in brown sugar.
• (pot must be large enough for that when the mixture boils it has room to double when you add the baking soda) Add salt and syrup and over medium heat stir until the mixture come to a rolling boil.
• Boil five minutes without stirring.
• Add vanilla and baking soda.
• Stir with a long handled wooden spoon until mixture doubles and the soda is evenly distributed Remove from heat and immediately pour over popcorn distributing caramel mixture evenly.
• Stir and bake for 45 minutes stirring every 15 minutes.
• Remove from oven and immediately turn corn out on a clean work surface Cool and break up.
• Add mixed nuts and package in air-tight containers.

MY AMISH FRIEND'S CARAMEL CORN

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.

CARAMEL CRACKED CORN

Steps:

• 1. Pre heat oven to 250 degrees
• 2. In a large deep aluminum roasting pan pour in: bag of puffed corn 1 c. nuts (if using) Set aside.
• 3. In a heavy 4-quart saucepan over medium-high heat add: 2 c. packed brown sugar 1 c. unsalted butter 1/2 c. light corn syrup pinch of salt Stir until everything is melted and blended. Start a 5-minute timer when the mixture has come to a bubbly boil around the edge of the pan. Boil for the 5 minutes and stir constantly.
• 4. Remove from heat after 5 minutes and stir in: 1/2 tsp. baking soda 1 tsp. vanilla extract Pour hot sugar mixture over puffed corn and stir.
• 5. Place into the oven and bake for 1 hour. Stir the caramel corn every 15 minutes. Let the corn cool and place into clear bags tied with a bow or set it out in a bowl for a party and watch everyone go insane for this sweet snack!