GRANDMA PAUL'S CARAMEL CORN
Caramel popcorn makes a great snack or a sweet gift.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 5
Steps:
- Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan at 200 °F for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry. Yields about 8 quarts.
CLASSIC CARAMEL CORN
Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g
CARAMEL CORN
A sweet crunchier version of an all-time favorite snack that's perfect for picnics, family movie nights or gifting.
Provided by By Betty Crocker Kitchens
Categories Gifts & Decor
Time 1h25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cup, Sodium 530 mg, Sugar 30 g
GRANDMA PAUL'S CARAMEL CORN RECIPE
Provided by á-174942
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees. Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry. This recipe yields 8 servings.
GRANDMA'S CARAMEL POPCORN
Here's another recipe I got from my Grandma over 30 years ago. This is so good and the memories are flooding back for me. I miss her so much! So in honor of you Grandma, I post your recipes here.
Provided by CindiJ
Categories Lunch/Snacks
Time 1h15m
Yield 6 quarts
Number Of Ingredients 7
Steps:
- Melt butter in large pot; stir in brown sugar, corn syrup and salt.
- Bring to a boil stirring constantly. Continue to boil for 5 minutes WITHOUT stirring.
- While boiling - place popped corn in 2 extra-large shallow baking pans.
- Set aside.
- Remove butter and sugar mixture from heat and stir in baking soda, vanilla & caramel flavorings.
- Pour over popped corn and stir well to coat.
- Bake in 250F oven for 1 hour; stir every 15 minutes.
- Preparation & cooking time does not include popping the corn.
Nutrition Facts : Calories 754, Fat 32.2, SaturatedFat 19.6, Cholesterol 81.3, Sodium 654.3, Carbohydrate 118.2, Fiber 4.6, Sugar 78.5, Protein 4.5
GRANDMA'S CARAMEL POPCORN BALLS
My mom made these delicious popcorn balls when I was growing up. While doing my Christmas candy and cookie baking, I came across her recipe. I made the family recipe for the first time this year. My daughters, grown with their own families, asked why I hadn't made these sooner. Thirty plus years later, this recipe will now be a family tradition at Christmas.
Provided by Kim1520
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Sort through popcorn, discarding unpopped kernels.
- Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat. Bring to a boil; stir constantly until caramel reaches 246 degrees F (119 degrees C) on a candy thermometer, about 5 minutes.
- Pour some popcorn into a very large bowl. Pour in some of the caramel; stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
- Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to gently shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 15 minutes.
Nutrition Facts : Calories 340.2 calories, Carbohydrate 43.2 g, Cholesterol 7.3 mg, Fat 18.5 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 356.8 mg, Sugar 27.1 g
GRANDMA PAUL'S CARAMEL CORN
Make and share this Grandma Paul's Caramel Corn recipe from Food.com.
Provided by dojemi
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees F.
- Over medium heat, combine first 4 ingredients and boil for 5 minutes.
- Remove from heat; stir in baking soda.
- Stir well.
- Pour over the popped corn.
- Stir to coat well.
- Bake in large roaster or pan for 1 hour, stirring every 15 minutes.
- Spread on waxed paper to dry.
Nutrition Facts : Calories 729.3, Fat 42.2, SaturatedFat 17.6, Cholesterol 61, Sodium 1144.7, Carbohydrate 90.2, Fiber 3.6, Sugar 59.3, Protein 3.5
GRANDMA'S CARAMEL CORN
Not your normal caramel corn, but this is how my grandma makes it, and it's pretty dang good too! When I make this, I usually just stop at pouring it over the popcorn and it's great.
Provided by wildchild905
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a medium saucepan.
- Add sugar, corn syrup and salt.
- Bring the mixture to a boil and then add soda and vanilla.
- Pour over popcorn.
- Place on 2 (12x20) baking sheets.
- Bake at 250 degrees for one hour, stirring every 15 minutes.
- Store in an airtight container.
Nutrition Facts : Calories 225.9, Fat 9.7, SaturatedFat 5.9, Cholesterol 24.4, Sodium 169.6, Carbohydrate 35.5, Fiber 1.4, Sugar 23.6, Protein 1.3
OLD FASHIONED MOLASSES "CARAMEL" CORN
Back in the day, down South, cooks didn't have corn syrup on their shelves, they had sorghum molasses as it was cheaply and locally produced. It's an old fashioned taste I love and candy made w/ molasses is far more flavorful than candy made w/ corn syrup. My Granny cooked her candy till 'hard crack' on the stovetop and poured it over the corn, but doing it that way takes a lot more babysitting and using this method you won't burn or undercook it because it hardens in the oven.
Provided by Weewah
Categories Candy
Time 1h15m
Yield 14 Ziplock sandwich bags, 14 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 250 deg.
- Place butter in a medium pot, on medium heat.
- While the butter's melting, pop the corn and put it in a large roasting pan. I used a disposable aluminum pan and a hot air popper (you won't need to butter the pan).
- Keep an eye on the butter and add the sugar, molasses, and salt to it as soon as its melted.
- Bring the candy to a boil and stir and cook it only till the sugar melts and the butter blends in entirely - just a couple minutes.
- Turn off the heat and stir the vanilla and peanuts into the candy.
- Quickly add the baking soda and stir untill it's well mixed. It foams to make a lighter, more delicate candy.
- Pour the candy over the popcorn and toss untill it's evenly coated.
- Put the popcorn in the oven for 1 hour, tossing every 15 or 20 minutes.
- Let it cool completely before breaking up and putting into an airtight container.
- I developed this recipe by hacking others because I couldn't find another to suit me. I made this for Christmas treats and it was INHALED, you'll find it tastes like Cracker Jack; that candy is made with molasses, not corn syrup, I got a box yersterday to compare.
- You can easily double this, but double the baking time too.
Nutrition Facts : Calories 312.9, Fat 10.5, SaturatedFat 6.3, Cholesterol 26.1, Sodium 359.4, Carbohydrate 55, Fiber 2, Sugar 40.7, Protein 1.9
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