Best 8 Caramel Corn I Recipes

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**Caramel Corn: A Delightful Treat for All Occasions**

Caramel corn, a confectionery delight, captivates taste buds with its irresistible combination of crunchy popcorn, sweet caramel coating, and a touch of salt. This timeless treat transcends age and occasion, making it a beloved snack for movie nights, carnivals, and casual gatherings. With various recipes offering diverse flavors and textures, caramel corn's versatility knows no bounds. From classic caramel corn, characterized by its golden hue and buttery flavor, to innovative variations infused with spices, nuts, and even bacon, this delectable snack promises a symphony of flavors that cater to every palate. Whether you prefer a traditional approach or seek a unique twist, the recipes within this article will guide you in crafting the perfect caramel corn experience, ensuring that every bite is a moment of pure indulgence. So, gather your ingredients, embrace your culinary creativity, and embark on a journey to create the most delectable caramel corn that will leave you craving more.

Here are our top 8 tried and tested recipes!

CARAMEL CORN



Caramel Corn image

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

Time 1h10m

Yield 12 quarts.

Number Of Ingredients 6

12 quarts plain popped popcorn
1 pound peanuts
2 cups butter, cubed
2 pounds brown sugar
1/2 cup dark corn syrup
1/2 cup molasses

Steps:

  • Preheat oven to 250°. Place popcorn in 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 of 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, Fat 15g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 189mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

CARAMEL CORN I



Caramel Corn I image

This caramel corn is great for Monday night football. The assortment of nuts makes it deluxe caramel corn. It takes a bit of time, but is more than worth it.

Provided by Terri McCarrell

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Yield 25

Number Of Ingredients 11

5 tablespoons vegetable oil
2 ½ cups unpopped popcorn
1 cup butter
2 cups packed brown sugar
½ cup light corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanuts
1 cup chopped pecans
1 cup almonds

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • 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.
  • Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
  • Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
  • Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 40.1 g, Cholesterol 19.5 mg, Fat 20 g, Fiber 4.5 g, Protein 5.5 g, SaturatedFat 6 g, Sodium 180.5 mg, Sugar 19.8 g

CARAMEL CORN



Caramel Corn image

A sweet crunchier version of an all-time favorite snack that's perfect for picnics, family movie nights or gifting.

Provided by By Betty Crocker Kitchens

Categories     Gifts & Decor

Time 1h25m

Yield 6

Number Of Ingredients 8

6 cups popped popcorn
1/2 cup toasted slivered almonds, if desired
3/4 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons water
2 tablespoons light corn syrup
1/8 teaspoon salt
1/4 teaspoon baking soda

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, Carbohydrate 40 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cup, Sodium 530 mg, Sugar 30 g

GRANDMA PAUL'S CARAMEL CORN



Grandma Paul's Caramel Corn image

Caramel popcorn makes a great snack or a sweet gift.

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 5

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

Steps:

  • Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan at 200 °F for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry. Yields about 8 quarts.

CARAMEL CORN



Caramel Corn image

Provided by Food Network Kitchen

Time 30m

Yield 10 cups of caramel corn

Number Of Ingredients 6

1/2 cup honey
4 tablespoons unsalted butter
1 tablespoon molasses
1 teaspoon pure vanilla extract
1/2 teaspoon salt
10 cups popped popcorn

Steps:

  • Preheat the oven to 300°. Combine the honey, butter, molasses, vanilla and salt in a small saucepan. Bring to a boil over medium-high heat; boil, stirring, until the butter melts, about 2 minutes.
  • Pour the caramel over the popcorn in a large bowl; toss well. Spread the popcorn evenly on a rimmed baking sheet.
  • Bake, checking often, until the popcorn is crisp, 10 to 15 minutes. Transfer the pan to a rack to cool completely.

CLASSIC CARAMEL CORN



Classic Caramel Corn image

Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.

Provided by Karo Corn Syrup

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h

Yield 8

Number Of Ingredients 8

Mazola Pure® Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
½ cup Karo® Light OR Dark Corn Syrup
½ cup butter OR margarine
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract

Steps:

  • Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
  • Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
  • Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
  • Pour syrup over warm popcorn, stirring to coat evenly.
  • Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
  • Cool; break apart. Store in tightly covered container.

Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g

CARAMEL POPCORN



Caramel Popcorn image

I got this recipe years ago from a neighbor and loved it! It's great at parties and gift giving at Christmas. Makes lots!

Provided by Carol

Categories     Lunch/Snacks

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 8

1 -2 gallon prepared popcorn
2 cups brown sugar
1 cup butter
1/2 cup corn syrup or 1/2 cup maple syrup
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup peanuts (Optional)

Steps:

  • Preheat oven to 250.
  • Prepare popcorn and set aside.
  • In a sauce pan bring to a boil brown sugar, butter and syrup.
  • Boil at a slow boil for 5 minutes without stirring.
  • Remove and add baking soda, salt, vanilla and peanuts.
  • Pour over popcorn and toss.
  • Lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes.
  • Store in Large Zip Lock Bags.

THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE



The Easiest and Best Caramel Corn I've Ever Made image

Oh LORD, have mercy! LOL! This stuff is the kind-of snack you sit down in front of the tv with and you look down and it's all gone! The best part about this recipe is (other than the end product) the fact no candy thermometer is necessary.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 1h10m

Yield 1 1/2 gallon bag

Number Of Ingredients 7

2/3 cup unpopped popcorn
2 tablespoons oil (for popping)
1 cup butter
2 cups brown sugar
1 teaspoon salt
1/2 cup corn syrup
1 teaspoon baking soda

Steps:

  • Preheat the oven to 200°.
  • Spray your largest cookie sheets.
  • Pop the popcorn in the oil and set aside. I do this in two batches. Place in a very large bowl. (Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
  • Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup. Bring to a rolling boil.
  • When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon. (I used a plastic spatula and ended up sacrificing it)
  • Remove from the heat and add the soda. Pour caramel directly on the popcorn and stir to coat completely.
  • Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes. Allow to cool and break into pieces. Store in zip-top bags.

Nutrition Facts : Calories 2664.2, Fat 141, SaturatedFat 80.1, Cholesterol 325.4, Sodium 3554.4, Carbohydrate 369.1, Fiber 0.5, Sugar 311.9, Protein 2.1

Tips:

- Use fresh popcorn kernels for the best results. - To make sure the caramel coating is smooth, use a heavy saucepan and stir constantly. - If the caramel starts to seize up, add a little bit of water and stir until it is smooth again. - Don't overcrowd the saucepan when you're coating the popcorn with caramel. Otherwise, the popcorn will not be evenly coated. - Spread the caramel-coated popcorn out on a baking sheet to cool. This will help to prevent the popcorn from clumping together. - Store the caramel corn in an airtight container at room temperature. It will keep for up to 2 weeks.

Conclusion:

Caramel corn is a delicious and easy-to-make snack that is perfect for parties, movie nights, or any other occasion. With just a few simple ingredients, you can create a batch of caramel corn that is sure to be a hit. So next time you're looking for a sweet and salty snack, give caramel corn a try. You won't be disappointed!

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