Nilla Caramel Popcorn Recipes

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.

CARAMEL POPCORN

Steps:

• Preheat the oven to 200 degrees F.
• Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer.
• Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
• Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly.
• Remove from the heat and stir in baking soda and vanilla.
• Immediately drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
• Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.

NO-BAKE CARAMEL POPCORN

Steps:

• Pop the microwave popcorn and set aside in a pan or bowl lined with wax paper.
• Combine butter, brown sugar and salt together in a saucepan.
• Heat until completely melted.
• Pour over popped corn immediately.
• May be eaten warm or cool.
• Enjoy!

CARAMEL POPCORN - NO BAKE - YUMMO!

Steps:

• Pop popcorn and remove any unpopped kernals. Set aside. You should have approx 20 cups of popped popcorn.
• Place two or three baking trays or cookie trays on your bench top. You'll spread the hot caramel coated popcorn onto these later.
• Use the largest saucepan/stockpot or boiler that you can find. Add the butter, brown sugar and syrup.
• Over heat, bring to the boil and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Remove from heat. Add the bicarb soda and the vanilla essence. Stir well.
• Add half of the popcorn and quickly stir to coat in the hot caramel mix. Add remaining popcorn and nuts(if you have chosen to add them as an optional extra). Stir thoroughly to cover the popcorn evenly. Work quickly.
• Spread the popcorn over your baking dishes or cookie trays. Break up clumps of popcorn with your wooden spoon.
• After about a minute the popcorn should be cool enough to handle carefully. Break up the popcorn to smaller sized pieces.
• As a variation you can roll popcorn into balls the size of a scoop of ice-cream and push them into ice-cream cones. Great for childrens parties. (The flat based cones work best for this- much easier to place on your bench to cool).
• Cool and store in an airtight container. Will keep for about a week (if it lasts that long without being gobbled up!).
• UPDATE: I made these on a wet and very humid day and the popcorn was 'sticky'. I haven't had this problem before and have made this popcorn recipe a dozen times. Placed in a baking dish and heated at 120°C for about 20 minutes. Stirring every 5 minutes or so. Really took away the stickiness and made the popcorn crunchy.

NILLA CARAMEL POPCORN

Steps:

• Heat oven to 300 degrees F. Cook caramels, butter and water in large saucepan on low heat until caramels are melted, stirring frequently.
• Combine popcorn and wafers in large bowl. Add caramel mixture; toss to coat. Spread onto large greased baking sheet.
• Bake 20 min., stirring after 10 min. Spread onto sheet of waxed paper; cool. Break into clusters.

NILLA CARAMEL POPCORN

Steps:

• Heat oven to 300 degrees F. Cook caramels, butter and water in large saucepan on low heat until caramels are melted, stirring frequently.
• Combine popcorn and wafers in large bowl. Add caramel mixture; toss to coat. Spread onto large greased baking sheet.
• Bake 20 min., stirring after 10 min. Spread onto sheet of waxed paper; cool. Break into clusters.