Best Paula Deens Oven Caramel Corn Recipes

Grandma Paul's Caramel Corn image

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 5

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.

PAULA DEEN'S OVEN CARAMEL CORN image

Number Of Ingredients 9

7 to 8 quarts popped popcorn
2 cups unsalted peanuts, shelled pumpkin seeds or sunflower seeds
1 cup light brown sugar
1 cup (2 sticks) butter or margarine
1 teaspoon salt
½ cup light corn syrup
1 teaspoon maple-flavored pancake syrup
1 teaspoon vanilla extract
1 teaspoon baking soda

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.