Best Homemade Caramel Popcorn And Peanuts Recipes

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CARAMEL POPCORN



Caramel Popcorn image

Easy Homemade Caramel Popcorn has just the right crunch and chewiness that you want, without sticking to your teeth. It's everything you hope for in the best caramel corn recipe!

Provided by Lauren Allen

Categories     Dessert

Time 1h

Number Of Ingredients 7

8 cups popped popcorn ((about 1 microwaveable bag, or 1/4 cup kernels))
6 Tablespoons butter
1 1/2 cups light brown sugar
6 Tablespoons light karo syrup
1/4 teaspoon salt
1/4 teaspoon baking soda ((heaping))
3/4 teaspoon vanilla extract

Steps:

  • Preheat the oven to 200 degrees F.
  • Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer.
  • Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
  • Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly.
  • Remove from the heat and stir in baking soda and vanilla.
  • Immediately drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
  • Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.

Nutrition Facts : Calories 322 kcal, Carbohydrate 62 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 197 mg, Fiber 2 g, Sugar 53 g, TransFat 0.3 g, UnsaturatedFat 3 g, ServingSize 1 serving

CARAMEL CORN WITH PEANUTS



Caramel Corn with Peanuts image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Time 30m

Yield Makes 15 cups

Number Of Ingredients 8

Nonstick cooking spray
14 cups popped popcorn (from 1 cup kernels)
1 1/4 cup red-skinned peanuts
1 stick plus 2 tablespoons butter
1 1/4 cup packed light brown sugar
1/3 cup molasses
3/4 teaspoon salt
1/4 teaspoon baking soda

Steps:

  • Heat oven to 250 degrees. Spray two rimmed baking sheets with cooking spray. In a large bowl, combine popcorn and peanuts. In a medium saucepan combine butter, sugar, molasses, and salt over medium high until butter has melted. Stir once to combine. Bring mixture to a boil without stirring until the temperature reaches 248 degrees on a candy thermometer, about 7 minutes. Remove from heat; stir in baking soda.
  • Working quickly, add caramel to popcorn and peanuts and stir to coat. Transfer mixture to 2 baking sheets, spread out evenly, and bake until crisp, 15 minutes, stirring halfway through. Let cool completely. Break into clusters.

SALTED CARAMEL SUNDAE



Salted Caramel Sundae image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 cup roasted, salted peanuts
4 cups plain (not butter-flavored) prepared microwave popcorn, such as Newman's Own Natural
1 1/2 cups sugar
1 tablespoon light corn syrup
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
1 teaspoon fleur de sel
Chocolate Sauce, recipe follows
2 pints Talenti Sea Salt Caramel Gelato
Sweetened Whipped Cream, recipe follows
8 ounces bittersweet chocolate, roughly chopped
1 cup heavy cream
2 teaspoons light corn syrup
1 teaspoon instant coffee granules, such as Nescafe
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
  • Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
  • Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
  • Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
  • To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
  • Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
  • Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.

CARAMEL POPCORN



Caramel Popcorn image

Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake less.

Provided by BS4U2C

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h30m

Yield 20

Number Of Ingredients 7

1 cup butter
2 cups brown sugar
½ cup corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped 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.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 32.8 g, Cholesterol 24.4 mg, Fat 14 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.6 g, Sodium 340 mg, Sugar 23.6 g

PEANUT CARAMEL CORN



Peanut Caramel Corn image

A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. -Lois Ward, Puslinch, Ontario

Provided by Taste of Home

Categories     Snacks

Time 1h5m

Yield 2 quarts.

Number Of Ingredients 9

8 cups air-popped popcorn
1/2 cup salted peanuts
1/2 cup packed brown sugar
3 tablespoons light corn syrup
4-1/2 teaspoons molasses
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda

Steps:

  • Place popcorn and peanuts in a large bowl coated with cooking spray; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, , molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 155mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CARAMEL CORN (WITH PEANUTS)



Caramel Corn (With Peanuts) image

This is the best caramel corn I have ever had. I couldn't stop eating it! I brought some to my parent's house and my mom had to have someone remove the bowl from her because she couldn't stop eating! Oh, you will not regret making this!

Provided by Sarah in New York

Categories     Dessert

Time 1h20m

Yield 12 quarts, 12 serving(s)

Number Of Ingredients 6

12 quarts plain popped popcorn (4 bags)
1 lb peanuts
2 cups butter
2 lbs brown sugar (1 bag)
1/2 cup dark corn syrup
1/2 cup molasses

Steps:

  • Place popped popcorn in two very large bowls.
  • Mix 1/2 pound peanuts into each bowl.
  • In 5 quart sauce pan combine all the other ingredients.
  • Bring to a boil over medium heat, boil for 5 minutes(no less) stirring constantly.
  • Evenly distribute the syrup between the two bowls and stir until well coated.
  • Turn coated popcorn into a large roasting pan.
  • Bake at 250 degrees for 1 hour.
  • Remove and break apart while still warm.
  • Store in air tight containers.

Nutrition Facts : Calories 974.5, Fat 50.8, SaturatedFat 22.2, Cholesterol 81.3, Sodium 283.2, Carbohydrate 125.8, Fiber 7.8, Sugar 86, Protein 14.2

MY AMISH FRIEND'S CARAMEL CORN



My Amish Friend's Caramel Corn image

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

7 quarts plain popped popcorn
2 cups dry roasted peanuts
2 cups brown sugar
½ cup light corn syrup
1 teaspoon salt
1 cup margarine
½ teaspoon baking soda
1 teaspoon vanilla extract

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

HOMEMADE CARAMEL POPCORN AND PEANUTS



Homemade Caramel Popcorn and Peanuts image

Popcorn! Peanuts! We brought a baseball stadium favorite home with a recipe that you can dig into in just 30 minutes.

Provided by By Bree Hester

Categories     Snack

Time 30m

Yield 6

Number Of Ingredients 8

7 cups plain popped popcorn
1 cup salted peanuts
3/4 cup packed light brown sugar
6 tablespoons butter
3 tablespoons light corn syrup
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Heat oven to 200°F. Line cookie sheet with cooking parchment paper.
  • Place popcorn and peanuts in very large bowl; set aside.
  • In 2-quart saucepan, heat brown sugar, butter and corn syrup to boiling Boil 5 minutes without stirring. Remove from heat. Stir in baking soda, salt and vanilla.
  • Pour caramel mixture over popcorn mixture; toss until well coated. Spread popcorn mixture evenly on cookie sheet.
  • Bake 10 minutes. Cool completely before serving.

Nutrition Facts : ServingSize 1 Serving

MICROWAVE CARAMEL AND PEANUT POPCORN



Microwave Caramel and Peanut Popcorn image

Provided by Food Network

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 7

4 quarts popped popcorn
1 cup brown sugar
1/3 cup unsalted butter
1/4 cup light corn syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Place the popped popcorn into a large brown paper bag. Set aside. In a 2-quart casserole dish, or other heatproof glass dish, combine the brown sugar, butter, corn syrup, vanilla extract and salt. Heat at full power for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 minute and 30 seconds more. Remove from the microwave, and stir in the baking soda. Pour the syrup mixture over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the popcorn. Place bag into the microwave, and cook for 1 minute 10 seconds. Remove, shake, flip the bag over and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Serve immediately or store in an airtight container.

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