Best Christmas Crack Corn Recipes

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!

CHRISTMAS CRACK CORN RECIPE - (3.9/5)

Steps:

• Preheat oven to 250°F. Prepare the popcorn using whatever method you prefer. If using a pot, 1 cup corn, 1/3 cup oil (grapeseed, vegetable, or canola) and ½ teaspoon salt should do the trick. If using microwave popcorn, buy an unbuttered, lightly salted variety. And did you know you can make your own microwave popcorn using a paper bag? Grease a large mixing bowl with oil and measure out 12 cups of popcorn into the bowl. In a medium pot or saucepan (make sure the sides are at least 3 inches high), add the sugar, corn syrup, butter, and ½ teaspoon salt. Measure out the vanilla and baking soda and have ready. Prep the peanuts (if using) before heating the sugar mixture. You will also want to have two spoons or rubber spatulas close at hand, and a large baking sheet with sides or roasting pan. Coat all of these with a little oil. Heat the sugar/butter mixture until it comes to a boil. Stir constantly for five minutes on a low boil. Take off the heat and add the baking soda and vanilla (it will get foamy). Stir to incorporate. Pour the caramel mixture over the popcorn (add the peanuts). Mix with the spoons/spatulas as best you can. Don't try to mix with your hands-the caramel will burn. Don't worry if it doesn't mix evenly. You can fix that in the oven. Dump the corn and caramel onto the prepared baking sheet, spread out as much as possible, and place in the preheated oven. Check after 10 to 15 minutes and stir the mixture. The caramel will soften and you should be able to mix it more thoroughly. Bake 1 hour, stirring every 15 minutes. Allow the corn to cool completely and break up any large pieces before proceeding. Melt the chocolate, either in a double boiler or in the microwave (50% power, in 30 second increments), until just melted. Using a spoon, drizzle the chocolate over the pan of caramel corn. You want big chocolate bits, not tiny drizzles. Do not stir. Let chill in the fridge for 15 minutes before packaging or eating. Makes one large baking sheet of popcorn. It's never enough.