Paula Deens Oven Caramel Corn Recipes

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.

GRANDMA PAUL'S CARAMEL CORN

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.

OVEN CARAMEL CORN

Steps:

• Heat oven to 200°F. Divide popcorn and pecans between 2 ungreased rectangular pans, 13x9x2 inches.
• Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Stir in baking soda.
• Pour mixture over popcorn and walnuts; stir until well coated. Bake 1 hour, stirring every 15 minutes.

CRUNCHY CARAMEL CORN

Steps:

• Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
• In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
• Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.

GRANDMA PAUL'S CARAMEL CORN

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.