EASY HOMEMADE CARAMEL CORN
Our Easy Homemade Caramel Corn is a family favorite. It is super yummy and super easy. And you don't need Corn Syrup for this recipe.
Provided by Two Sisters Crafting
Categories Popcorn
Time 25m
Number Of Ingredients 6
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.
SISTER MABEL'S CARMEL CORN
Steps:
- In 2 1/2 quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Heat to boiling, stirring over medium-high heat. Stirring constantly, boil rapidly to hard ball stage, 260 degrees (about 5 minutes). Remove from heat. Stir in baking soda quickly but thoroughly and pour at once over popcorn in large greased roasting baking pan. Stir gently until all kernels are coated. Bake in preheated 200 degree oven for 1 hour, stirring 2 or 3 times during baking. Turn out at once on waxed paper, spread apart and allow to cool completely. Break apart and store in tightly covered container.
MOM'S CARAMEL CORN
Make and share this Mom's Caramel Corn recipe from Food.com.
Provided by MK Lady
Categories Candy
Time 1h15m
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Preheat oven to 250°F.
- Melt butter and stir in sugar, syrup and salt.
- Bring to a boil, stirring constantly.
- When boiling, continue to boil without stirring for 5 minutes.
- Remove from heat and stir in baking soda & vanilla. (Careful: this will foam up!).
- Place popped corn in 2 9 x 13 pans. Gradually pour caramel mixture over popped corn. Stir to coat.
- Bake at 250F for 1 hour, stirring every 15 minutes.
Nutrition Facts : Calories 1119.3, Fat 48.2, SaturatedFat 29.5, Cholesterol 122, Sodium 1113.2, Carbohydrate 174, Fiber 7, Sugar 116.6, Protein 6.7
SISTER MABEL'S CARAMEL CORN
I don't know who Sister Mabel is, but my mom and grandmother have always made this and it is divine. It is unique because it uses both baking soda and cream of tarter. It can be difficult to get the temperature right for the candy; the final product should be crisp and crunchy, not sticky. I always double this and it makes for a full oven!
Provided by Hwin5168
Categories Dessert
Time 1h30m
Yield 8 quarts
Number Of Ingredients 7
Steps:
- In 2½ quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over medium high heat.
- Stirring constantly, boil rapidly until mixture reaches 260° on candy thermometer.
- Remove from heat. Stir in baking soda quickly but thoroughly. It will bubble!
- Pour at once over popped corn in large baking pan. Stir gently until all kernels are coated. If you are doubling it you will need someone to help you do this FAST. Bake at 200° for 1 hour, stirring 2 or 3 times during baking.
- Turn out at once on wax paper. Spread apart and allow to cool completely. Break into small clusters. Store in tightly-covered containers.
Nutrition Facts : Calories 548.2, Fat 22.4, SaturatedFat 9.1, Cholesterol 30.5, Sodium 567.4, Carbohydrate 89, Fiber 2.6, Sugar 58.8, Protein 2.6
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