Caramel Corn Treats 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.

NUTTY CARAMEL CORN

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray.
• Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat.
• Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda.
• Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet.
• Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving.

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.

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.

POPCORN TWIST CARAMEL CORN

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.

CLASSIC CARAMEL CORN

Steps:

• Spray large shallow roasting pan with cooking spray. I used my butter wrappers instead of spraying. Add popcorn and place in preheated 250 degree oven while preparing caramel.
• Mix brown sugar, corn syrup, salt, butter, and salt in a 2-quart saucepan. I skipped the salt because I was using salted popcorn, but your personal preference here. Stirring constantly, bring to a boil over medium heat.
• Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla and mix well.
• Pour syrup over warm popcorn and stir evenly to coat.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. (I skipped the cooking spray here too).
• Cool and break apart. Store in tightly covered container. (I think the purpose of the tightly covered container is so you can't open and eat it as quickly).