CARAMEL CORN RECIPE: HOW TO MAKE IT - TASTE OF HOME
For years I've taken this snack to our church retreat in two containers—one for each night—so it doesn't all disappear the first night. Other church members tell us that if we can't attend, we should just send the caramel corn. —Nancy Breen, Canastota, New York
Provided by Taste of Home
Categories Snacks
Total Time 01 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 12 quarts.
Number Of Ingredients 6
Steps:
- Preheat oven to 250°. Divide popcorn between 2 large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes. , Pour half the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes., Remove from oven and break apart while warm. Cool completely. Store in airtight containers.
Nutrition Facts : Calories 267 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 32g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
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
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CHRISTMAS POPCORN RECIPE: HOW TO MAKE IT
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Total Time 15 minutes
Category Snacks
Calories 376 calories per serving
- Microwave popcorn according to package directions. Transfer to a large bowl. In a microwave, melt white baking chips; stir until smooth. Pour over popcorn and stir until coated. Add the M&M's, candy canes and peanuts., Immediately spread onto waxed paper; let stand until set. Store in an airtight container.
CARAMEL CORN RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Category Snacks
Calories 267 calories per serving
- Preheat oven to 250°. Divide popcorn between 2 large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes. , Pour half the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes., Remove from oven and break apart while warm. Cool completely. Store in airtight containers.
CINNAMON CANDY POPCORN RECIPE: HOW TO MAKE IT
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Reviews 4.8
Total Time 01 hours 30 minutes
Category Snacks
Calories 152 calories per serving
- Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat. , Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers.
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