Wok 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.

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.

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.

WOK CARAMEL CORN

Steps:

• In an electric wok on medium, melt together the sugar, butter and marshmallows.
• When marshmallows have melted, unplug the wok and stir in the popcorn.
• Stir until well coated.
• Cool, and eat.

CARAMEL CORN I

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
• Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
• Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
• Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

CARAMEL CORN

Steps:

• Preheat oven to 250°. Place popcorn in 2 large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes. , Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes., Remove from oven and break apart while warm. Cool completely. Store in airtight containers.

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.