Best Nutty Caramel Corn Recipes

NUTTY CARAMEL CORN

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray.
• Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat.
• Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda.
• Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet.
• Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving.

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.

NUTTY CARAMEL CORN

Steps:

• In a large bowl, combine popcorn and nuts; set aside. In a large saucepan, combine the sugar, butter and corn syrup; bring to a boil. Boil for 5 minutes, stirring occasionally. Remove from the heat; add vanilla. Pour over popcorn mixture; stir to coat. , Spread onto two greased baking sheets. Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers.

NUTTY CARAMEL CORN MIX

Steps:

• Combine ingredients.

NUTTY BAKED CARAMEL CORN

Steps:

• Preheat oven to 250 degrees.
• Place popped popcorn into a large 4" deep buttered baking pan and place it in the oven to keep warm.
• In a large saucepan, melt the butter over low heat.
• Stir in brown sugar, corn syrup, and salt.
• Bring to a boil, stirring constantly.
• Boil without stirring for 5 minutes.
• Remove from the heat and quickly stir in the soda & vanilla.
• Remove popcorn from the oven.
• Slowly pour syrup mixture over popcorn and add nut mix, mixing well.
• Butter a 15.5"x10.5"x1" baking pan.
• Turn all into the pan.
• Bake at 250 degrees for 1 hour, stirring every 15 minutes.
• Remove from oven & cool completely.
• Break or cut apart.
• Store in tightly covered container.

NUTTY CARAMEL CORN RECIPE

Steps:

• In a large bowl, combine popcorn and nuts; set aside. In a large saucepan, combine the sugar, butter and corn syrup; bring to a boil. Boil for 5 minutes, stirring occasionally. Remove from the heat; add vanilla. Pour over popcorn mixture; stir to coat.
• Spread onto two greased baking sheets. Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers. Yield: about 6-1/2 quarts.