Crazy Corn Cheesy Caramel Popcorn Recipes

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!

CHEESY POPCORN

Steps:

• Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Sprinkle cheese evenly over hot corn. Serve.

CHEESE AND CARAMEL POPCORN

Steps:

• For the cheese popcorn: Toss the popcorn with the melted butter in a large bowl until evenly coated.
• In a separate bowl, combine the Cheddar powder, mustard powder and white pepper. Fold the mixture into the popcorn in two additions and toss until evenly coated.
• For the caramel popcorn: Line a baking sheet with a silicone baking mat or aluminum foil and lightly spray with cooking spray.
• Evenly spread the popcorn out on the baking sheet. Combine the butter, granulated sugar, brown sugar and corn syrup in a heavy-bottomed medium saucepot fitted with a candy thermometer (see Cook's Note). Bring to a boil over medium heat, stirring frequently with a heatproof rubber spatula; be careful: the caramel will bubble up a few inches as it cooks. Cook until the caramel reaches 248 to 250 degrees F (firm ball stage). Immediately turn off the heat and carefully stir in the salt and baking soda; the caramel will bubble up again when you add the baking soda.
• Spray a second heatproof rubber spatula with cooking spray. Immediately, and very carefully, pour the caramel evenly over the popcorn. With the greased spatula, carefully fold the caramel into the popcorn to coat; not every kernel will be completely coated, but the caramel will be evenly distributed. Break up any large chunks with the spatula. Set aside to cool completely, at least 15 minutes.
• To serve: Combine the two popcorns together, breaking up any remaining large chunks of the caramel popcorn if necessary. Serve immediately.

CARAMEL AND CHEDDAR POPCORN MIX

Steps:

• For the Cheddar popcorn: Melt the butter in a large heavy-bottomed pot over medium-high heat. Remove from the heat and fold in the popcorn to coat. Sprinkle in the cheese powder and mustard powder. Fold together to evenly coat. Transfer to a large serving bowl.
• For the caramel popcorn: Preheat the oven to 300 degrees F. Line a baking sheet with foil and generously spray with nonstick spray.
• Wipe the large pot clean of any excess popcorn residue. Add the brown sugar, corn syrup and butter to the same pot and bring to a boil over medium-high heat, stirring constantly, about 3 minutes. Reduce the heat to medium and continue to let it boil, without stirring, until it turns a deep golden brown, 4 to 5 minutes.
• Remove from the heat and stir in the salt, vanilla and baking soda. Gently fold in the popcorn until well coated (spraying a rubber spatula works well, here!). Transfer the popcorn to the prepared baking sheet and bake until the caramel has melted around the popcorn and nicely coats the kernels all over, about 10 minutes. Let cool completely on the baking sheet, about 10 minutes. Break into pieces and add to the serving bowl.

CRAZY CORN

Steps:

• Place popcorn in a large bowl. In a microwave-safe bowl, combine corn syrup and butter. Cover and microwave on high for 20-40 seconds; stir. Pour over popcorn; stir to coat. Immediately add colored sprinkles, sugar and cinnamon; toss to coat., Transfer to two greased 15x10x1-in. baking pans; let stand for 1 hour or until dry. Store in an airtight container.