Best Nutty Caramel Corn Mix Recipes

NUTTY CARAMEL CORN

Steps:

• Pour the sugar into the center of a deep saucepan fitted with a candy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
• Turn off the heat and stir in the butter. Add the popcorn, pecans, and cashews. Pour onto a silicone baking mat on the counter, or a marble surface. Let the mixture cool a few minutes; then start breaking it up into clusters, working quickly so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week.
• Note: I use Black Diamond Popcorn with its petit size "hulless" kernel. To popcorn properly, place the kernels in a heavy-bottomed large pot and cover then with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. I don't know why this is better but this is what my dad does and his popcorn was always the best.

ALMOST-FAMOUS CARAMEL CORN

Steps:

• Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet.
• Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.

PEANUT CARAMEL CORN

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.

NUTTY CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F. Butter a large roasting pan.
• Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze.
• In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring.
• Remove from the heat and mix in the vanilla and baking soda. BE VERY CAREFUL WITH THE SODA AS IT MAY MAKE THE SYRUP FOAM UP AND SPATTER A BIT!Gradually pour the glaze over the popped corn mixture, stirring to coat well.
• Bake until dry; stirring occasionally, approximately 1 hour.
• Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan.
• Break into clumps. Store in an airtight container at room temperature for up to 1 week.