CARAMEL CORN MOLASSES RECIPES
OLD FASHIONED MOLASSES CARAMEL CORN RECIPE - FOOD.COM
Back in the day, down South, cooks didn't have corn syrup on their shelves, they had sorghum molasses as it was cheaply and locally produced. It's an old fashioned taste I love and candy made w/ molasses is far more flavorful than candy made w/ corn syrup. My Granny cooked her candy till 'hard crack' on the stovetop and poured it over the corn, but doing it that way takes a lot more babysitting and using this method you won't burn or undercook it because it hardens in the oven.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 14 Ziplock sandwich bags, 14 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 250 deg.
- Place butter in a medium pot, on medium heat.
- While the butter's melting, pop the corn and put it in a large roasting pan. I used a disposable aluminum pan and a hot air popper (you won't need to butter the pan).
- Keep an eye on the butter and add the sugar, molasses, and salt to it as soon as its melted.
- Bring the candy to a boil and stir and cook it only till the sugar melts and the butter blends in entirely - just a couple minutes.
- Turn off the heat and stir the vanilla and peanuts into the candy.
- Quickly add the baking soda and stir untill it's well mixed. It foams to make a lighter, more delicate candy.
- Pour the candy over the popcorn and toss untill it's evenly coated.
- Put the popcorn in the oven for 1 hour, tossing every 15 or 20 minutes.
- Let it cool completely before breaking up and putting into an airtight container.
- I developed this recipe by hacking others because I couldn't find another to suit me. I made this for Christmas treats and it was INHALED, you'll find it tastes like Cracker Jack; that candy is made with molasses, not corn syrup, I got a box yersterday to compare.
- You can easily double this, but double the baking time too.
Nutrition Facts : Calories 312.9, FatContent 10.5, SaturatedFatContent 6.3, CholesterolContent 26.1, SodiumContent 359.4, CarbohydrateContent 55, FiberContent 2, SugarContent 40.7, ProteinContent 1.9
PEANUT CARAMEL CORN RECIPE: HOW TO MAKE IT
A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. —Lois Ward, Puslinch, Ontario
Provided by Taste of Home
Categories Snacks
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 2 quarts.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 181 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 155mg sodium, CarbohydrateContent 30g carbohydrate (18g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 starch
More about "caramel corn molasses recipes"
PEANUT CARAMEL CORN RECIPE: HOW TO MAKE IT
A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. —Lois Ward, Puslinch, Ontario
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Snacks
Calories 181 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Snacks
Calories 181 calories per serving
- 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.
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Total Time 1 hours 30 minutes
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Total Time 1 hours 30 minutes
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- Heat oven to 200°F. Line a large rimmed baking sheet with parchment paper. Place popcorn in a large bowl next to the stove. In a small saucepan, combine sugar, butter, corn syrup and molasses. Put another empty small saucepan next to it. While stirring, bring sugar mixture to a boil. Boil 5 minutes, stirring. Carefully pour half of mixture into the empty saucepan. Stir baking soda into 1 pan, then immediately pour over popcorn. Using a silicone spatula, fold syrup into popcorn to coat, then spread on prepared sheet. Bake popcorn, stirring every 15 minutes, for 1 hour. Cool completely in pan on a wire rack. Meanwhile, make caramel drizzle: While stirring, bring reserved syrup to a boil, carefully add cream and boil 1 minute. Cool to room temperature, then refrigerate until cold. Use caramel to drizzle over popcorn or serve over cake, ice cream or pie. Makes 8 cups popcorn and 1½ cups caramel drizzle.
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