MAPLE BOURBON CARAMEL CORN
Bacon and bourbon elevate traditional caramel corn into a grownups-only gourmet treat.
Provided by Cheri Liefeld
Categories Snack
Time 2m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 250°F. Line 2 (15x10x1-inch) pans with cooking parchment paper.
- In large bowl, mix popcorn, bacon, pecans and apples. Set aside.
- In 3-quart heavy saucepan, heat butter, brown sugar and syrup to boiling, stirring constantly. Reduce heat; simmer 5 minutes. Remove from heat. Stir in bourbon, vanilla, salt and baking soda. Pour over popcorn mixture; toss to coat evenly. Spread in pans.
- Bake 45 minutes, stirring every 15 minutes. Cool at least 1 hour before serving. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
BOURBON CARAMEL POPCORN
I took my great aunt's caramel corn recipe and added a touch of my Kentucky-born husband's home state-bourbon. If you don't have a large enough bowl for stirring the popcorn, use a turkey roaster. -Lisa Hendricks, Chicago, IL
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 5 quarts.
Number Of Ingredients 8
Steps:
- Preheat oven to 250°. Place popcorn in a large bowl. In a large saucepan, bring bourbon to a boil. Reduce heat; simmer, uncovered, 2 minutes. Add butter; cook on low until melted. Stir in brown sugar, corn syrup, cream of tartar and salt. Bring to a boil; cook 5 minutes longer, stirring occasionally. Remove from heat; stir in baking soda. Quickly pour over popcorn and mix well., Transfer to two greased 15x10x1-in. baking pans. Bake 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Store in airtight containers.
Nutrition Facts :
TIPSY BOURBON CARAMEL CORN
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper.
- Place the popcorn and pecans in a large mixing bowl. Combine the sugar, butter, corn syrup and salt in a saucepan over medium-high heat. Bring to a boil and continue to boil for 4 minutes. Remove the mixture from the heat and stir in the bourbon and baking soda. Pour over the popcorn and stir well to coat completely. Divide the popcorn in an even layer between the 2 baking sheets.
- Bake, gently stirring and rotating the pans about halfway through (after 8 to 10 minutes), until the popcorn is mostly dry and the caramel coating is crisp, 15 to 20 minutes total. Cool completely on the baking sheets before breaking up and serving.
CARAMEL POPCORN (LIGHT)
Make and share this Caramel Popcorn (Light) recipe from Food.com.
Provided by Redsie
Categories Lunch/Snacks
Time 30m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 250°.
- Coat a large jelly roll pan with cooking spray.
- Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
- Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.
- Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
- Note: Store in an airtight container for up to 1 week.
Nutrition Facts : Calories 255.7, Fat 7.3, SaturatedFat 4.4, Cholesterol 18.1, Sodium 270.5, Carbohydrate 48.4, Fiber 1.6, Sugar 30, Protein 1.4
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