CARAMEL POPCORN BALLS | ALLRECIPES
Easy to make and delicious. Kids Love them.
Provided by Suzanne
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
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
MY AMISH FRIEND'S CARAMEL CORN | ALLRECIPES
This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!
Provided by ANITALOUISE
Categories Desserts Candy Recipes Popcorn Candy Recipes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 28 servings
Number Of Ingredients 8
Steps:
- Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
- Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
- Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
Nutrition Facts : Calories 238.4 calories, CarbohydrateContent 21.9 g, FatContent 16.3 g, FiberContent 1.7 g, ProteinContent 3.4 g, SaturatedFatContent 2.6 g, SodiumContent 387.6 mg, SugarContent 12.2 g
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