TWIST CARAMELS RECIPES
POPCORN TWIST CARAMEL CORN RECIPE - FOOD.COM
Make and share this Popcorn Twist Caramel Corn recipe from Food.com.
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Prehead oven to 250°F.
- Place entire bag of popcorn twists into a large roaster.
- In a Large (2 qt) sauce pan, cook together butter, brown sugar and corn syrup for 2 minutes after butter has melted and it starts to gently boil.
- Add baking soda to mixture. This will cause mixture to foam - that is why you need a large saucepaan.
- Allow to foam to cook down slightly.
- Pour caramel mixture over popcorn twists and stir until mixed.
- Place in oven for 35-45 minutes, (35 for chewy corn, 45 for crunchy), stirring at least every 10-15 minutes.
- remove from oven and pour on wax paper.
- Allow to cool slightly and break apart.
Nutrition Facts : Calories 530.3, FatContent 21.2, SaturatedFatContent 12, CholesterolContent 48.8, SodiumContent 299.4, CarbohydrateContent 81.8, FiberContent 9, SugarContent 26, ProteinContent 8.3
CARAMEL POPCORN TWISTS | THE ENGLISH KITCHEN
A new recipe for a huskless caramel corn that I got off a bag of Old Dutch Popcorn Twists. Quick, easy and really delicious!No hulls, no hard kernels and melts in the mouth
Provided by Marie Rayner
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Number Of Ingredients 5
Steps:
- Preheat the oven to 250*F/120*C/ gas mark 2.
- Place the contents of the bag of popcorn twists into a large roaster pan.
- Place the butter, sugar and corn syrup into a large saucepan (at least 2 litres/2 quarts). Allow the butter to melt, stirring everything together, and then bring to a low boil. Boil for two minutes without stirring. Add the baking soda. The mixture will foam up and double in size.
- Allow to sit for a minute and then pour it over the popcorn twists, stirring everything together to coat the popcorn.
- Roast in the preheated oven for 45 minutes, stirring every ten minutes.
- Remove from the oven, pour onto a sheet of waxed paper and allow to cool. Break apart and enjoy.
- Store in an airtight bag or container.
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I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions—and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. —Marcie Wolfe, Williamsburg, Virginia
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Reviews 4.8
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Calories 72 calories per serving
- Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring., Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla., Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
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Total Time 72 minutes
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- As soon as the twists come out of the oven, transfer them onto a cooling rack. If they seem to have leaked some of the filling out onto the pan, don’t panic! That will seep into the bottom and caramelize them. Then move that rack back over to the pan they baked on. Now slowly pour the maple glaze over the twists. Let it sit for about 10 minutes before digging in. Store the leftovers, (if there are any!) in an air-tight container in the refrigerator, and microwave for 15 seconds to heat back up. Enjoy!
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CARAMEL POPCORN TWISTS | THE ENGLISH KITCHEN
A new recipe for a huskless caramel corn that I got off a bag of Old Dutch Popcorn Twists. Quick, easy and really delicious!No hulls, no hard kernels and melts in the mouth
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Total Time 55 minutes
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Total Time 55 minutes
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CREAMY CARAMELS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions—and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. —Marcie Wolfe, Williamsburg, Virginia
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Total Time 40 minutes
Category Desserts
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Reviews 4.8
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- Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring., Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla., Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
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