Recipes for "caramel corn"

Pop the popcorn using your favorite method. Some recipes say to pop the popcorn right in the bag, but I always manage to burn it that way. I prefer the stovetop (yes, I know this is a microwave recipe). You want 8 to 9 cups of popped popcorn (a little more or less is fine). This is 1/4 cup unpopped kernels.

Simply Recipes / Mark Beahm

Place the popped popcorn in a large, clean, sturdy paper grocery bag.

Grease a rimmed baking sheet and set it aside.

Simply Recipes / Mark Beahm

Combine the sugar, corn syrup, butter,  and salt in a large (at least 4-cup) glass measuring cup or microwave-safe bowl. No need to stir. Microwave on high, uncovered, for 2 minutes.

Stir with a silicone spatula, then microwave on high until very bubbly (you should hear the bubbles popping in the microwave if you listen carefully), another 2 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the vanilla and baking soda to the hot caramel and stir with a silicone spatula to combine. The cooked caramel syrup will foam up and become lighter in color.

Immediately scrape a third of the hot caramel over the popped popcorn in the bag. Fold the bag closed and shake it vigorously to coat the popcorn. Pour another third of the caramel over the corn, then fold the bag and shake. Pour the remaining caramel over the popcorn and shake one last time.

This is the step that’s great to have kids do, as the bag isn’t that hot yet. Have them hold the bag by the top and shake it.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place the bag in the microwave and microwave on high for 45 seconds. Remove the bag and shake it. The bag is hot at this point; only adults should handle it. Wear oven mitts, or hold the bag by its top fold and bottom corners to avoid burns.

If your bag has handles, avoid touching them directly once you’ve microwaved the bag. The adhesive can get hot in the microwave.

After shaking the bag, microwave it on high for 45 seconds one last time, then shake. Now’s when the bag is at its hottest; you may see greasy spots on the bottom.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Immediately tumble the hot caramel corn onto the greased baking sheet and spread it out evenly using the silicone spatula. Some caramel corn will stick to the inside of the bag. It is very hot; don’t reach in and pluck it out with your bare hands. Just throw it away with the bag. This is simply the cost of microwave popcorn; you won’t get every last bit.

Let the caramel corn cool completely, about 20 minutes. Break it apart and enjoy!

Simply Recipes / Mark Beahm

Store in a tightly covered container for up to 3 days. It may last longer, but ours has never been around that long.

Did you love the recipe? Leave us stars below!

Simply Recipes / Mark Beahm

Press cookie dough into the bottom of a square baking pan (8×8 or 9×9). Bake at 350 for about 15 minutes or until the surface looks dry and starts turning golden brown.

Start melting corn syrup, butter, and peanut butter chips over medium heat.

Once cookies have been removed, sprinkle marshmallows on top of cookie layer and put back in the oven for 5 minutes until they puff up.

Add popcorn to warm, melted peanut butter mixture and stir until well combined. Press on top of marshmallow layer. Drizzle with melted chocolate chips. Cool for several hours before cutting and serving. (I found it helpful to put them in the fridge.)

Place popcorn into a large bowl. Shake the bowl and toss gently until unpopped kernels sink to the bottom. Discard unpopped kernels.

Combine brown sugar, corn syrup, and butter in a saucepan over medium-high heat. Cook, stirring constantly, until mixture reaches the soft-crack stage. To test, the temperature should be between 270 to 290 degrees F (132 to 143 degrees C) and a small amount of syrup dropped into cold water should form hard but pliable threads.

Remove from the heat. Carefully pour condensed milk into the saucepan and stir until smooth.

Pour 1/4 of the caramel at a time over popcorn, stirring well after each addition.

Let cool for at least 10 minutes before serving.

Preheat oven to 300 degrees F(150 degrees C).

In a large pot, heat oil over high heat. Add the unpopped popcorn. Moving the pan constantly, pop the corn. Remove from heat, place in a large baking pan, and keep warm in the preheated oven. Discard unpopped kernels.

Mix sugar, butter, corn syrup, and salt into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring.

Remove from heat. Stir in baking soda and vanilla. Pour over the popped popcorn. Stir popcorn until evenly coated. Bake for 25 to 30 minutes in the preheated oven, stirring every 10 minutes. Remove from pan and put into a large bowl to cool.

Preheat the oven to 250 degrees F (120 degrees C). Combine corn puffs and peanuts in a large roasting pan.

Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes.

Remove from heat; stir in baking soda until mixture foams up.

Pour over corn puff mixture and toss well using rubber spatulas. Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.

Spread on waxed paper to cool. Break apart and store in an airtight container.

Preheat the oven to 200 degrees F (95 degrees C).

Combine popcorn and cashews in a large roasting pan.

Combine brown sugar, butter, corn syrup, salt, and cream of tartar in a large saucepan; bring to a boil, stirring constantly, until a candy thermometer inserted into middle of syrup, not touching bottom of saucepan, reads 260 degrees F (127 degrees C), 6 to 8 minutes.

Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.

Bake in the preheated oven, stirring every 20 minutes, until sugar mixture has baked and caramelized onto popcorn and cashews, about 1 hour. Spread cashew caramel corn onto a parchment paper-lined baking sheet to cool. Form into balls while still warm, if desired.

Preheat oven to 250 degrees F (120 degrees C).

Heat oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.

Combine brown sugar, butter, corn syrup, and salt in a 2-quart saucepan. Bring to a boil, stirring constantly. Let boil for 5 minutes more without stirring. Remove from heat and stir in vanilla extract and baking soda. Stir well. Pour over the popcorn; mix until evenly coated. Transfer to a shallow oven-safe pan.

Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.

Preheat oven to 250 degrees F (120 degrees C).

Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.

Pour brown sugar mixture over popcorn-peanut mixture; stir to coat.

Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.

Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring each time until smooth, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

Preheat oven to 250 degrees F (120 degrees C).

Place popcorn in a large pot with 2 tablespoons vegetable oil. Over a low heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.

In a large saucepan, mix butter or margarine, brown sugar and corn syrup. Bring this mixture to a boil (over a medium heat) while stirring constantly. Reduce heat to medium-low and do not stir for 5 minutes. Remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully.

In a large baking pan, combine popcorn, pretzels, cereal and pecans. Pour the butter mixture over the popcorn mixture, stir to coat.

Bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.

Preheat the oven to 300 degrees F (150 degrees C). Line 1 or 2 baking sheets with parchment paper.

Combine butter, brown sugar, turbinado sugar, maple syrup, and honey in a 1 1/2- to 2-quart saucepan over low heat. Stir continuously until mixture begins to simmer; let simmer on low, 4 to 5 minutes. Remove from heat and add vanilla extract and baking soda at once. Stir to combine.

Place popcorn in a warm mixing bowl and coat by drizzling caramel sauce over corn while stirring using a heavy metal spoon, making sure to stir slowly and not allowing hot caramel on hands. Place onto the prepared baking sheet, using an additional baking sheet if you're worried it is piled too high.

Bake in the preheated oven until crispy, about 40 minutes, removing every 10 minutes to stir corn.

Remove from the oven and place the tray on a wire rack to cool, about 15 minutes.

Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Place popcorn in a very large bowl.

Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes.

Remove pan from heat and stir in vanilla and baking soda. Pour caramel in a thin stream over popcorn while stirring. Stir until evenly coated.

Divide popcorn between two large shallow baking dishes. Bake in the preheated oven, stirring every 15 minutes, for 1 hour.

Remove from oven and let cool completely before breaking into pieces. Enjoy!

Grease cookie sheets.

Place popcorn and peanuts in a paper bag. Set aside.

In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.

Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.

In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.

Preheat oven to 250 degrees F (120 degrees C).

Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.

Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.

Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.

Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

Preheat the oven to 225°F.

Place the already popped popcorn in a large roasting pan. Pick through it to remove any unpopped kernels.

Combine brown sugar, butter, corn syrup, molasses, and salt in an oven-proof, thick-bottomed, 2-quart saucepan. Cook over medium heat, stirring occasionally until mixture comes to a full boil.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Clip a candy thermometer to the pot.

Continue cooking, stirring occasionally, until the candy thermometer reaches 250°F, or a small amount of mixture dropped in ice water forms a hard ball (about 12 to 14 minutes).

Simply Recipes / Annika Panikker

The caramel will foam up a little and turn a lighter color when you add the baking soda.

Simply Recipes / Annika Panikker

Carefully pour the caramel into the popcorn that's in the large roasting pan. (If you would like peanuts with your popcorn, sprinkle the salted peanuts over the caramel sauce at this point.)

Using a wooden spoon, stir until all popcorn is coated. (Be careful not to let the caramel touch you; it's very hot.)

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Place in the oven, uncovered, for 20 minutes.

Remove from oven and stir to more evenly coat the popcorn with the caramel sauce.

Return to oven. Continue cooking for 20 minutes more.

Immediately the spread caramel corn out onto parchment paper or a silicone mat.

Let cool completely. Break into bite-sized pieces. Store in a tightly covered container.

Did you love the recipe? Leave us stars below!

Simply Recipes / Annika Panikker