Best 8 Easy Vanilla Carmel Popcorn Recipes

EASY HOMEMADE CARAMEL CORN

Steps:

• Make popcorn.
• Salt popcorn and set aside.
• Melt 1 cup of butter in a medium saucepan over medium heat.
• Add 1 cup of brown sugar and stir until thoroughly mixed.
• Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
• When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
• Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
• Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
• Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
• Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
• Let the popcorn cool.
• Serve.

EASY CARAMEL POPCORN

Steps:

• Set oven to 250 degrees F.
• Put the popped corn in a large bowl.
• Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly.
• Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!).
• Remove from heat and stir in baking soda and vanilla.
• Add in the nuts and stir to combine.
• Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine.
• Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes.
• Remove from oven then cool.
• Break into pieces.
• Store in a tightly covered tin box.
• Delicious!

EASY VANILLA CARMEL POPCORN

Steps:

• 1. In a medium saucepan, over medium/high heat, melt the butter.
• 2. Add the vanilla, salt, and light brown sugar. Stir until well incorporated.
• 3. Add the heavy cream. Stir constantly until caramel reaches 235-240 degrees (soft ball stage). Should take about 10 minutes.
• 4. When soft ball stage is reached, remove saucepan from heat immediately. Let sit for a moment or two.
• 5. Make sure that your popcorn is in a ginormous bowl so that you have plenty of room for stirring.
• 6. Pour about half of the caramel over the popcorn and stir until all clumps are gone. Add the rest of the caramel and stir until every piece of popcorn is coated.
• 7. Now it's time to sprinkle on the awesome!! I guess the sprinkles aren't ABSOLUTELY necessary?? But I think you can really taste the magic...

VANILLA POPCORN

Steps:

• Place popcorn in a large bowl; set aside. In a saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes. , Remove from the heat; stir in baking soda and vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in an airtight container.

CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
• Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

VANILLA CARAMEL CORN

Steps:

• Pop popcorn according to manufacturer's directions. Transfer to two very large bowls; discard any unpopped kernels., In a large heavy saucepan, combine brown sugar and corn syrup. Bring to a boil over medium heat; cook and stir for 3 minutes. Carefully stir in milk and butter; return to a boil. , Remove from the heat; stir in vanilla. Pour over popcorn and toss to coat. Spread in a single layer on greased 15x10x1-in. baking pans. , Bake at 250° for 40 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.

CLASSIC CARAMEL CORN

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.

CRISPY VANILLA-CARAMEL POPCORN

Steps:

• Preheat oven to 300ºF. In a 4-quart Dutch oven, heat and stir the brown sugar, granulated sugar, vegetable oil spread, and salt over medium heat until just boiling and sugar is dissolved.
• Stir in vanilla.
• Add popcorn and toss to coat.
• Spread coated popcorn in a shallow roasting pan.
• Bake, uncovered, for 15 minutes, stirring once.
• Transfer popcorn to a large piece of foil or a large roasting pan to cool.