Best Oven Caramel Corn Recipes

OVEN CARAMEL CORN

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Pour popcorn into a very large bowl.
• Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-low heat. Cook, stirring continuously, until mixture begins to bubble, but not boil, about 10 minutes. Remove from heat; stir in baking soda carefully. Pour over popcorn; mix until evenly coated.
• Spread coated popcorn on 2 jelly roll pans.
• Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

PAULA DEEN'S OVEN CARAMEL CORN

Steps:

• Preheat oven to 250 F. Coat rimmed cookie sheets or jellyroll pans generously with vegetable-oil cooking spray, or rub with shortening. Place the popcorn and your choice of nuts or seeds into a very large bowl. In a medium saucepan, combine the sugar, butter, salt, syrups and vanilla. Bring to a boil over medium-high heat and continue boiling 5 minutes, stirring constantly. Remove from the heat and add the baking soda. The mixture will bubble. Stir vigorously until the mixture is smooth. Pour the hot syrup over the popcorn mix. Stir until the popcorn is coated. This is messy; take your time and use a long-handled spoon. Spread the coated popcorn in the prepared pans. Bake 1 hour, stirring several times. The mixture will be very sticky. Remove the popcorn from the oven and allow to cool 15 minutes. Break big hunks apart while mixture is cooling. Store in large, airtight plastic containers. Makes 7 to 8 quarts.

EASY BAKE OVEN CARAMEL CORN

Steps:

• Preheat oven for 15 minutes.
• Place caramel topping on in warming cup. Put on warming tray and cover. Warm for 9 minutes. Drizzle the warm mixture over popcorn and stir.

OVEN CARAMEL CORN

Steps:

• Heat oven to 200F.
• Divide popcorn between 2 ungreased rectangular pans, 13x9x2 inches.
• Heat brown sugar, butter, corn syrup and salt in a 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges.
• Cook 5 minutes, stirring occasionally; remove from heat.
• Stir in baking soda.
• Pour mixture over popcorn; stir until well coated.
• Bake 1 hour, stirring every 15 minutes.

OVEN CARAMEL CORN

Steps:

• 1. preheat oven to 250 degrees.
• 2. combine margarine, sugar, syrup, and salt in med. saucepan. bring to boil, reduce heat to med/low and boil for 13-15 minutes, stirring CONSTANTLY.
• 3. remove from heat and stir in the soda until completely dissolved and fluffy.
• 4. have the corn in a large roasting pan and pour caramel over popped corn. *all the corn won't be covered at this point and that's OK!
• 5. bake at 250 for one hour, stirring the corn every 15 minutes. (that's the important step!)
• 6. cool on wax paper in a single layer. freezes well. (if it lasts that long!)

OVEN CARAMEL CORN

Steps:

• Heat oven to 200°F. Divide popcorn and pecans between 2 ungreased rectangular pans, 13x9x2 inches.
• Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Stir in baking soda.
• Pour mixture over popcorn and walnuts; stir until well coated. Bake 1 hour, stirring every 15 minutes.

OVEN CARAMEL CORN

Steps:

• 1. Heat oven to 200 degrees. 2. Place popcorn in very large roasting pan, very large bowl, or divide popcorn between two ungreased pans, 13x9x2. 3. Heat brown sugar, butter, corn syrup, and salt in 2 quart saucepan over medium heat, stirring occasionally, until bubbly around the edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy. 4. Pour sugar mixture over popcorn; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased pans, 13x9x2". 5. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil. Cool completely, about 30 minutes. Store tightly covered. Source: Betty Crocker's Cookbook Ninth Edition