Best Grandmas Caramel Popcorn Recipes

GRANDMA PAUL'S CARAMEL CORN

Steps:

• Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan at 200 °F for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry. Yields about 8 quarts.

CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
• Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

GRANDMA'S CARAMEL POPCORN

Steps:

• Melt butter in large pot; stir in brown sugar, corn syrup and salt.
• Bring to a boil stirring constantly. Continue to boil for 5 minutes WITHOUT stirring.
• While boiling - place popped corn in 2 extra-large shallow baking pans.
• Set aside.
• Remove butter and sugar mixture from heat and stir in baking soda, vanilla & caramel flavorings.
• Pour over popped corn and stir well to coat.
• Bake in 250F oven for 1 hour; stir every 15 minutes.
• Preparation & cooking time does not include popping the corn.

GRANDMA'S CARAMEL POPCORN BALLS

Steps:

• Combine butter, brown sugar, and corn syrup.
• Stir well and bring to a boil over medium heat.
• Stir in condensed milk.
• Simmer, stirring constantly, until the mixture forms a soft ball in cold water (takes just a few minutes). It will be between 234-238 degrees farenheit on a candy thermometer.
• Stir in vanilla and remove from heat.
• Pour over the popped popcorn and stir well.
• Butter your hands lightly, and shape the popcorn into balls about 3 1/2 inches in diameter.
• Makes about 15 balls.

OLD FASHIONED MOLASSES "CARAMEL" CORN

Steps:

• Pre-heat oven to 250 deg.
• Place butter in a medium pot, on medium heat.
• While the butter's melting, pop the corn and put it in a large roasting pan. I used a disposable aluminum pan and a hot air popper (you won't need to butter the pan).
• Keep an eye on the butter and add the sugar, molasses, and salt to it as soon as its melted.
• Bring the candy to a boil and stir and cook it only till the sugar melts and the butter blends in entirely - just a couple minutes.
• Turn off the heat and stir the vanilla and peanuts into the candy.
• Quickly add the baking soda and stir untill it's well mixed. It foams to make a lighter, more delicate candy.
• Pour the candy over the popcorn and toss untill it's evenly coated.
• Put the popcorn in the oven for 1 hour, tossing every 15 or 20 minutes.
• Let it cool completely before breaking up and putting into an airtight container.
• I developed this recipe by hacking others because I couldn't find another to suit me. I made this for Christmas treats and it was INHALED, you'll find it tastes like Cracker Jack; that candy is made with molasses, not corn syrup, I got a box yersterday to compare.
• You can easily double this, but double the baking time too.

GRANDMA'S CARAMEL POPCORN BALLS

Steps:

• Sort through popcorn, discarding unpopped kernels.
• Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat. Bring to a boil; stir constantly until caramel reaches 246 degrees F (119 degrees C) on a candy thermometer, about 5 minutes.
• Pour some popcorn into a very large bowl. Pour in some of the caramel; stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
• Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to gently shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 15 minutes.