Easy Homemade Caramel Corn Recipes

EASY HOMEMADE CARAMEL CORN

Steps:

• Preheat the oven to 250 degrees F.
• Heat oil in a large pot over medium heat. To know when the pan is hot enough, add 3-4 kernels of popcorn. When they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan.
• Shake the pan or stir kernels so that they are evenly spread out in pan.
• Cover with a lid, leaving a small opening for steam to escape. Once the popcorn starts popping vigorously, shake the pot gently once.
• Remove from heat when the popping stops. You should be able to count to 3 between pops.
• Put the freshly popped popcorn into the baking pan. Be sure there are no unpopped kernels. (NOTE 3)
• Place in oven to stay warm while making the caramel.
• Combine the butter, corn syrup, and brown sugar in a pan and heat over low heat until the butter is dissolved.
• After the mixture is melted, turn the heat to medium and let simmer for 3-4 minutes until it reaches 255° F.
• Turn off the heat and stir in the salt and vanilla.
• Stir in the baking soda until it is well combined.
• Drizzle on top of the popcorn immediately and stir gently, trying to coat as much of the popcorn as possible.
• Bake for 45 minutes, stirring the popcorn every 15 minutes.
• Gently break apart large clusters, if desired.
• Store in an air tight container for 2-3 weeks.

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.

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.

CARAMEL CORN

Steps:

• Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
• In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
• Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
• Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.

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!

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.