**Caramel corn treats:** A Delightful Combination of Sweet and Crunchy
Indulge in the irresistible charm of caramel corn treats, a delectable confection that strikes a perfect balance between sweet and crunchy. These delightful morsels, also known as caramel corn squares or caramel corn bars, are a beloved snack enjoyed by people of all ages. Originating from the kitchens of resourceful home cooks, caramel corn treats have become a staple in bake sales, potlucks, and family gatherings.
Our collection of caramel corn treats recipes caters to a variety of tastes and preferences, ensuring that everyone can find their perfect match. From classic caramel corn treats made with simple ingredients to more elaborate variations featuring chocolate, nuts, and other delectable add-ins, each recipe promises a unique flavor experience.
Whether you're a seasoned baker or just starting your culinary journey, our easy-to-follow instructions and helpful tips will guide you through the process of creating these delightful treats. So gather your ingredients, preheat your oven, and prepare to embark on a sweet and crunchy adventure with our irresistible caramel corn treats recipes.
CLASSIC CARAMEL CORN
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
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 CORN COOKIES
Provided by Food Network
Categories dessert
Time 35m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel corn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, flour, baking powder, baking soda and the remaining 2/3 cup caramel corn. Stir in the oats and coconut.
- Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
CARAMEL CORN TREATS
A funky-fun twist on traditional Rice Krispie squares, these are a cinch to make and will delight the kiddies.-Cathy Tang, Redmond, Washington
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the caramel corn, pretzels, crackers and 1 cup Reese's pieces. In a large microwave-safe bowl, melt marshmallows and butter; add vanilla and stir until smooth. Pour over pretzel mixture; stir until well coated., Press into a greased 13x9-in. pan. Sprinkle with remaining Reese's pieces; press lightly. Let stand until set. Cut into bars.
Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 128mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL CORN
Provided by Food Network Kitchen
Time 30m
Yield 10 cups of caramel corn
Number Of Ingredients 6
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.
CARAMEL CORN
Steps:
- In a large, heavy-bottomed pot, heat oil and kernels over high heat, uncovered, until first pop. Cover and remove from heat for 1 minute. Return to high heat and shake until popping ceases. Sprinkle with salt and shake to distribute evenly. Measure 3 1/2 cups of popcorn, and reserve.
- Place sugar in a saucepan and add enough water to cover. Cook until caramelized and golden then stir in the reserved popcorn and peanuts. Pour onto greased sheet pan and break up slightly into clumps.
CARAMEL CORN
Steps:
- Prepare popcorn in microwave according to package directions. Pour popcorn into 1 or 2 large bowls. (You will need plenty of room to toss with hot sugar mixture.)
- Meanwhile, in a small saucepan over medium heat, melt butter. Add water, sugar and cinnamon, increase the heat, and bring to a boil. Boil for 3 to 4 minutes. Remove from heat. Be careful; the sugar mixture is extremely hot! Pour half of mixture over the popcorn. Carefully stir or toss to combine. Add remaining sugar mixture and combine. Serve.
BEST SELLER CARAMEL CORN
When I used to regularly do Christmas craft shows, I always sold this packaged up in Christmas tins; it was a big seller for me. My SIL always hoped it wouldn't sell well, though, so she could eat what didn't sell! Based on a Bonnie Stern recipe.
Provided by Lennie
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- When I make this recipe, it's the only time I haul out my hot-air popcorn popper; use 1/3 cup popcorn to achieve the 8 cups of popped corn.
- Preheat oven to 275F; have ready a jelly roll pan.
- Place popped corn in a very large bowl.
- In a large, heavy saucepan over high heat, combine the sugar, butter and corn syrup and bring to a boil; let boil for two minutes, stirring continuously.
- Remove from heat.
- Note that it is IMPORTANT to use a large saucepan, as this mixture will bubble up.
- Add baking soda and vanilla to sugar mixture and combine well.
- Pour this mixture over popped corn and combine, then spread mixture out onto jelly roll pan.
- Bake in preheated oven for 40 minutes, stirring well every 10 minutes.
- Let cool before eating.
COURTSIDE CARAMEL CORN
My guests say they can't stop eating my caramel corn! For our basketball party I fix enough to fill a big red tin with our team's logo. The delectable syrup coats the popcorn well but isn't sticky. -Sharon Landeen, Tucson, Arizona
Provided by Taste of Home
Categories Snacks
Time 1h
Yield about 5-1/2 quarts.
Number Of Ingredients 7
Steps:
- Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. , Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans. , Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.
Nutrition Facts : Calories 230 calories, Fat 12g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 343mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMEL CORN
This is always a huge success, no matter when I serve it. Kids and adults alike love it. Very addictive!
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F Spray large baking sheet or roasting pan with cooking oil spray and set aside.
- In a large sauce pan, melt butter over low heat. Add next 3 ingredients and bring to a boil, stirring constantly. Cover, reduce heat and gently boil without stirring for 4-5 minutes.
- Remove from heat and carefully add soda and vanilla (it will froth and foam). Mix real well.
- Remove unpopped kernels from popcorn (see tip below). Spread popcorn (& nuts if using) out on pan. Pour caramel mixture over popcorn and mix well. Don't worry if every kernel isn't coated. It will get better distributed when you stir it while it is baking.
- Bake 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in tightly sealed container.
- Tip: the easiest way to get the kernels out is to put all the popcorn in a large bowl. Shake it slightly so the kernels settle to the bottom of the bowl, then transfer the popcorn, handful by handful to the roasting pan, leaving the kernels behind.
Tips:
- Use fresh ingredients: Using fresh butter, corn syrup, and marshmallows will give your caramel corn treats the best flavor.
- Don't overcook the caramel: The caramel should be cooked until it reaches a temperature of 240 degrees Fahrenheit. If you overcook it, it will be too hard and brittle.
- Be careful when adding the marshmallows: The marshmallows should be added to the caramel mixture slowly and carefully. If you add them too quickly, they will melt and become gooey.
- Let the treats cool completely: Before cutting and serving the treats, let them cool completely. This will help them to set and hold their shape.
- Store the treats in an airtight container: Caramel corn treats can be stored in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Caramel corn treats are a delicious and easy-to-make snack that is perfect for any occasion. With just a few simple ingredients, you can create a batch of these treats that will be enjoyed by people of all ages. So next time you're looking for a sweet and satisfying snack, give caramel corn treats a try. You won't be disappointed!
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