HOW TO MAKE POPCORN WITH WATER RECIPES
CARAMEL POPCORN BALLS - ALLRECIPES
Easy to make and delicious. Kids Love them.
Provided by Suzanne
Categories Popcorn Balls
Yield 15 popcorn balls
Number Of Ingredients 7
Steps:
- 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.
- In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
- Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
Nutrition Facts : Calories 322.1 calories, CarbohydrateContent 54.8 g, CholesterolContent 12.8 mg, FatContent 10.4 g, FiberContent 4.9 g, ProteinContent 5.2 g, SaturatedFatContent 3.4 g, SodiumContent 51 mg, SugarContent 25 g
CARAMEL CORN RECIPE - BETTYCROCKER.COM
A sweet crunchier version of an all-time favorite snack that’s perfect for picnics, family movie nights or gifting.
Provided by Betty Crocker Kitchens
Total Time 1 hours 25 minutes
Prep Time 55 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
- In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
- Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
- Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.
Nutrition Facts : Calories 380 , CarbohydrateContent 40 g, CholesterolContent 40 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 11 g, ServingSize 1 Cup, SodiumContent 530 mg, SugarContent 30 g
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