EASY CARAMEL CORN RECIPE NO BAKE RECIPES

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CARAMEL POPCORN - NO BAKE - YUMMO! RECIPE - FOOD.COM



Caramel Popcorn - No Bake - Yummo! Recipe - Food.com image

This makes the most delicious caramel popcorn that you will be requested to make over and over. I've made several different versions of caramel popcorn- this is my version. This recipe makes a very large batch of popcorn but it will keep fresh for weeks if stored in an airtight container. You can add nuts of your choice as a variation to this recipe. My daughters say that this popcorn is better than sold at "Kernals". I use a very large boiler/stock pot to prepare the caramel. Use the biggest pot /saucepan that you can find. I add all of the popcorn to the caramel in the pot. The other option is to add the caramel to the popcorn-have your popcorn in a very large heat resistant mixing bowl. The larger the container used the better as you will need to toss/stir the popcorn into the hot caramel mix to coat

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 20 serving(s)

Number Of Ingredients 6

1 cup unpopped popcorn
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup (Karo) or 1/2 cup liquid glucose (glucose syrup)
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon vanilla essence

Steps:

  • Pop popcorn and remove any unpopped kernals. Set aside. You should have approx 20 cups of popped popcorn.
  • Place two or three baking trays or cookie trays on your bench top. You'll spread the hot caramel coated popcorn onto these later.
  • Use the largest saucepan/stockpot or boiler that you can find. Add the butter, brown sugar and syrup.
  • Over heat, bring to the boil and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Remove from heat. Add the bicarb soda and the vanilla essence. Stir well.
  • Add half of the popcorn and quickly stir to coat in the hot caramel mix. Add remaining popcorn and nuts(if you have chosen to add them as an optional extra). Stir thoroughly to cover the popcorn evenly. Work quickly.
  • Spread the popcorn over your baking dishes or cookie trays. Break up clumps of popcorn with your wooden spoon.
  • After about a minute the popcorn should be cool enough to handle carefully. Break up the popcorn to smaller sized pieces.
  • As a variation you can roll popcorn into balls the size of a scoop of ice-cream and push them into ice-cream cones. Great for childrens parties. (The flat based cones work best for this- much easier to place on your bench to cool).
  • Cool and store in an airtight container. Will keep for about a week (if it lasts that long without being gobbled up!).
  • UPDATE: I made these on a wet and very humid day and the popcorn was 'sticky'. I haven't had this problem before and have made this popcorn recipe a dozen times. Placed in a baking dish and heated at 120°C for about 20 minutes. Stirring every 5 minutes or so. Really took away the stickiness and made the popcorn crunchy.

Nutrition Facts : Calories 189.7, FatContent 9.2, SaturatedFatContent 5.8, CholesterolContent 24.4, SodiumContent 155.4, CarbohydrateContent 28.2, FiberContent 0, SugarContent 23.7, ProteinContent 0.1

OVEN CARAMEL CORN RECIPE | ALLRECIPES



Oven Caramel Corn Recipe | Allrecipes image

This is my mom's caramel corn recipe. This caramel corn melts in your month. Our family enjoys it every Christmas, but it never lasts long!

Provided by Rmprivatt

Categories     Appetizers and Snacks

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 4 quarts

Number Of Ingredients 6

4 quarts popped popcorn
1 cup light brown sugar
½ cup butter
¼ cup light corn syrup
½ teaspoon salt
½ teaspoon baking soda

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.

Nutrition Facts : Calories 181.5 calories, CarbohydrateContent 22.4 g, CholesterolContent 15.3 mg, FatContent 10.5 g, FiberContent 0.9 g, ProteinContent 0.9 g, SaturatedFatContent 4.4 g, SodiumContent 275.5 mg, SugarContent 14.8 g

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