Caramel Corn Treat Bags Recipes

CARAMEL CORN TREATS

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.

PUFFED CARAMEL CORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine corn puffs and peanuts in a large roasting pan.
• Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes. Remove from heat; stir in baking soda until mixture foams up. Pour over corn-peanut mixture and toss well using rubber spatulas.
• Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
• Spread on waxed paper to cool. Break apart and transfer to an airtight container.

CARAMEL CORN

Steps:

• Pop popcorn according to package directions.
• Have two bowls ready.
• Pour popcorn in one bowl.
• Gently Shake the bowl to get the seeds to the bottom of the bowl.
• Remove popcorn slowly into the second bowl leaving seeds in the 1st bowl.
• Toss seeds. Repeat with the second and third bag.
• Prepare 2 baking sheets with a baking mat or parchment paper.
• Preheat oven to 250*F
• In a pot, add butter and cook over medium heat until melted.
• Add brown sugar, corn syrup and salt.
• Bring to a boil and cook for an additional 4 minutes, stirring regularly so caramel doesn't burn on the bottom of the pan.
• After 4 minutes, turn off the heat and remove the pan from heat.
• Add vanilla extract and be prepared for the mixture to spit at you. Stir to incorporate.
• Add baking soda and stir. Mixture will become fluffy and increase in volume.
• Pour caramel mixture over your prepared popcorn.
• Stir well, careful not to touch the caramel mixture to your skin or it will burn you.
• Spread caramel corn on baking sheets, dividing mixture between the two sheets.
• Evenly space the racks in your oven so you can get both in there at the same time, one on top and one on bottom.
• Bake for 15 minutes.
• Remove caramel corn, and stir. Place back in oven on the opposite oven shelf.
• Repeat 15 minute baking and stirring intervals until caramel corn has been baked 2 times total.
• Remove from the oven, stir and let cool.
• I like to stir again after caramel corn has been out of the oven for 5 minutes to prevent clumping.
• Serve once cool.

CARAMEL CORN

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.