Carmel popcorn recipe?!
Answers: Im looking for a really good carmel popcorn recipe! anyone got some?
I got this off the net.. bt its yummy.. the reviews say so..
INGREDIENTS
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
DIRECTIONS
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.
NOTE: The webpage says that If u like ur popcorn chewy, bake it less... Hope this helps.. Good day :)
INGREDIENTS:
2 cups light brown sugar, packed
1 stick (4 ounces) butter or margarine
1 cup light corn syrup
1 can sweetened condensed milk
3 quarts popcorn
PREPARATION:
Bring to brown sugar, butter, and syrup to a boil; add 1 can sweetened condensed milk. I continue to cook for another couple of minutes, stirring constantly because it will burn easily. Pour over popcorn.
Caramel Popcorn (not too sweet or sticky) Recipe #57591
I think this is a great caramel popcorn recipe, and I have tried quite a few! They were either too sticky or too sweet. This one is neither. The caramel dries well and doesn't stick to your fingers, and the sweetness is just right. I use spanish peanuts in this, but you could use other kinds of nuts, too. Here I was searching for the perfect caramel corn recipe, when all the while it was right in my recipe box! This is done in the microwave, and is very simple to make.
1 (3 1/2 ounce) bag microwave popcorn or 2 quarts plain popped popcorn
1/3 cup butter
2/3 cup firmly packed brown sugar
1/3 cup light corn syrup or dark corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
peanuts (or you can use a different type of nut if you prefer) (optional)
Prepare microwave popcorn as directed on bag.
Remove any unpopped kernels.
In 2 quart microwave-safe bowl, microwave butter on high until melted, about 1& 1/2 minutes.
Stir in sugar and corn syrup, and microwave on high for 4-5 minutes.
Stir in vanilla and baking soda until blended.
Stir in popcorn, mixing well.
(It may be a bit tricky to mix the popcorn in at first, but the more you stir, the easier it gets.) If you are using nuts, add them here too.
Microwave on high for 4 to 6 minutes, stirring every 2 minutes to coat popcorn evenly.
Transfer caramel corn to tray lined with waxed paper, or parchment paper.
Cool and break popcorn apart.
Store in airtight container.
INGREDIENTS
8 cups broken salted pretzels
20 cups popped popcorn
4 cups dry roasted peanuts
3 cups brown sugar
3/4 cup light corn syrup
1 1/2 cups butter
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
DIRECTIONS
Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside.
In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated. For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.
add any nuts to this if you like nuts
Oven Caramel Popcorn
Ingredients:
Popcorn (to equal 8 to 9
-quarts popped)
2 c Brown sugar
1 c Margarine
1 ts Salt
1/2 c Light corn syrup
1 ts Vanilla
1/2 ts Soda
Instructions:
Preheat oven to 250?. Pop popcorn to equal 8 to 9 quarts. Bring brown
sugar, margarine, salt, syrup and vanilla to a boil. Continue to boil for 5
minutes. Add baking soda, stir and quickly pour over the popped corn,
coating well. Bake on two cookie sheets for 1 hour, stirring 3 times. Store
in tightly closed tins. Yield: 8 to 9 quarts.