caramel popcorn

Recipe video above. The secret to a great caramel popcorn that&#x27;s evenly coated with caramel with a thin, crispy coating of caramel (rather that globs of sticky caramel) is baking soda and baking the popcorn to dry it out. This caramel corn stays crispy for 2+ weeks!!! CARAMEL COVEREAGE: Use 1/3 cup kernels for full caramel coverage (very sweet, like candy pieces), 3/4 cup for &quot;normal&quot; (see in post for photo and description).

Caramel Popcorn

popping corn ((10 cups popcorn, Note 1

/ 7 tbsp butter (, unsalted)

(220 grams) brown sugar (, packed)

(170 grams) corn syrup

tsp salt

tsp vanilla extract

tsp baking soda

Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.

Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.

Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.

Popcorn

Preheat oven to 110°C/230°F.

Melt butter in a saucepaan over medium heat.

Add sugar, corn syrup and salt. Stir until just combined.

When it starts to bubble, simmer for 4 minutes - DO NOT STIR!

Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.

Quickly pour straight over popcorn, toss until caramel cools and starts to harden.

Caramel:

Spread popcorn on 2 baking trays.

Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel. (If using glucose, bake further 15 minutes).

Remove from oven, leave to cool. Gently break into pieces and serve. Stays crisp 2 - 3 weeks!

Baking to crisp:

For best results and to make the real deal caramel popcorn, use mushroom popcorn. If you don't have mushroom popcorn, butterfly popcorn will also work with very good results. You can use prepared popcorn, or make your own following the instructions provided below.

Homemade Caramel Popcorn

mushroom popcorn kernels (this equates to about 4 quarts of popped mushroom popcorn)

butter

brown sugar

corn syrup

tsp kosher salt

Preheat oven to 250F.

Heat 3 tablespoons of grapeseed oil in the stovetop popcorn popper to 400F.  If you don't have an IR thermometer, just throw in three kernels together with the oil and wait for all three to pop. Once they do, the popper is ready for popping.

Throw in 1/2 a cup of mushroom popcorn kernels, close the lid and start agitation.

Once the popping sounds stop, remove the popcorn popper from heat and dump the popped popcorn into a large bowl.

Make sure to put the popcorn in a fairly large bowl. You want the popcorn to not fill more than 2/3 of the bowl. Half way is ideal. Otherwise it will be very hard to stir it without some popcorn spilling out. If you don't have one of the required size, do it in two batches.

To prepare popcorn

In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in soda and vanilla.

Pour over popcorn in a thin stream, stirring to coat.

Place the coated popcorn in one large (12 x 18 inch) baking pan lined with parchment paper. If you don't have one, use two smaller pans.

Transfer to the oven and bake, stirring every 15 minutes, for 1 hour.

Remove from the oven and let cool for a few minutes until still very warm but manageable to handle. At this point start quickly separating the popcorn into individual pieces and spreading them out. It helps to do it on a large table so you have enough space. Don't let the popcorn cool completely before doing this otherwise the pieces will stick together and will break when you try to separate them.

Store in an airtight container for up to a couple of weeks.

To glaze popcorn with caramel

This impressive looking dessert is a breeze to make: just whiz everything in the blender and set in the fridge.

Blender chocolate mousse with whisky caramel popcorn

dark (70%) chocolate, finely chopped

white chocolate, finely chopped

milk chocolate, finely chopped

eggwhites

(250 milliliters) thickened cream

(110 grams) caster sugar

(125 milliliters) whisky

tsp cardamom pods, bruised

popcorn

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977446559001&=domain=del

5348771529001-5977446559001

Recipe video above. This is Caramel Popcorn, dressed up for Christmas! Perfumed with warm traditional Christmas spices and studded with almonds, it is outrageously addictive. Great as a snacky dessert option, for gifting and store-like candy. Stays crispy 2 - 3 weeks!Baking soda makes the caramel coating foamy so it coats the popcorn thinly and evenly, rather than in sticky globs. CARAMEL COVERAGE: Use 1/3 cup kernels for full caramel coverage (very sweet, like candy pieces, pictured in post), 3/4 cup for a lighter coating (still sweet enough but you get some white patches, see this photo for comparison)

Christmas Popcorn Candy

vegetable oil ((not required if air popping with a popcorn maker))

almonds

brown sugar (, packed)

cinnamon powder

ginger powder

allspice powder ((or more cinnamon))

tsp ground cloves ((or more cinnamon))

Remove from heat when the popping almost stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.

Add sugar, corn syrup (or glucose) and salt. Stir until just combined.

Remove from heat then quickly whisk in Christmas Spices, vanilla and baking soda. Whisk vigorously for 10 seconds, then when you stop whisking, the caramel will foam and increase in volume.

Quickly pour straight over popcorn, toss to coat.

Sprinkle over the almonds, and toss again until caramel cools and starts to harden.

Spread popcorn across 2 baking trays.

Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing further coats popcorn more evenly with caramel. (If using glucose instead of corn syrup, bake further 15 minutes).

Remove from oven, leave to cool. Gently break into pieces then transfer to airtight container for storage. Stays crisp 2 - 3 weeks!

Movie night is not as fun without caramel popcorn! But why buy a bag if you can make it at home? It's sweet, creamy, and seriously addictive.

Caramel Popcorn (+ Easy Recipe)

salt

vanilla extract

baking soda

Preheat the oven to 250 degrees Fahrenheit. Place popped popcorn in a very large bowl.

Heat a saucepan over medium heat. Melt the butter and stir in brown sugar, corn syrup, and salt. Bring mixture to a boil, stirring continuously until the sugar is dissolved. Allow it to boil without stirring for 4 minutes.

Turn off the heat and mix in the vanilla and baking soda. Expect the caramel to foam up once the baking soda is added.

Pour the caramel in a thin stream over the popcorn. Stir while pouring and until the caramel coats the popcorn evenly.

Place the popcorn in a single layer into 2 large shallow baking dishes. Bake for 1 hour, stirring every 15 minutes. Cool completely, about 5 minutes, and break into pieces. Serve and enjoy!

The Golden Gaytime is undoubtedly everyone's favourite summer treat. However, Matt Moran's Gaytime trifle perfectly transforms this popular ice cream into an epic layered masterpiece.

Matt Moran's Gaytime trifle

3L caramel gelato, softened

dark (plain

paillete feuilletine (crispy wafer biscuit,

Golden Gaytime ice creams, finely chopped

vanilla gelato, softened

(220 grams) caster sugar

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6214059254001&=domain=del

5348771529001-6214059254001

Recipe video above. I love Golden Gaytime Popcorn. But it&#39;s expensive. So I decided to create a homemade version - with a 68% saving! It costs $8.96 to make this recipe which equates to 5 packets of Gaytime Popcorn which costs $28.75 ($5.75 per packet). After inspecting the packet ingredients, it&#39;s just caramel popcorn drizzled with chocolate and sprinkled with biscuits crumbs. Easy!One batch makes 780g / 28oz, 12 cups = 5 packets of store-bought Golden Gaytime popcorn.

Golden Gaytime Popcorn - copycat recipe!

popping corn

/ 7 tbsp unsalted butter

brown sugar (, tightly packed cup)

light corn syrup

tsp cooking/ kosher salt

tsp toffee

tsp baking soda (bi-carb) ((Note 3))

plain sweet biscuits ((like Marie Crackers) (Note 5))

Test oil - Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.

Pop - Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once. Then crack the lid a tiny bit - let&#39;s steam escape for crisper popcorn.

Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl.

Preheat oven to 110°C/230°F (both fan and standard ovens).

Combine - Melt butter in a saucepaan over medium heat. Add sugar, corn syrup and salt. Stir until just combined.

Simmer - When it starts to bubble, simmer for 4 minutes - DO NOT STIR!

Baking soda &quot;foamy&quot; - Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.

Coat popcorn - Quickly pour straight over popcorn, toss until caramel cools and starts to harden.

Spread popcorn on 2 large paper lined baking trays.

Cool - Remove from oven, leave to cool on the tray for 20 minutes. Then break up the popcorn - no need to be too pedantic, clumps are great!

Baking to crisp caramel coating:

Crumbs - Place biscuits in a ziplock bag and bash into crumbs.

Melt chocolate - Place chocolate in a heatproof bowl and microwave in 30 second increments on high, stirring in between, until melted and smooth - about 1 1/2 minutes. (If doing a small amount of white chocolate, reduce to 20 second increments).

Chocolate piping bags - Transfer chocolate into a piping bag. Use scissors to snip a small opening at the tip.

Drizzle &amp; crumb - Push the popcorn together but in a single layer. Drizzle criss-cross (or any pattern!) all over the popcorn. Sprinkle with biscuits crumbs while the chocolate is wet so it sticks.

Fridge - Refrigerate for 15 minutes until the chocolate is form. Gently break popcorn into pieces. EAT!

Store in an airtight container in a cool place. Stays crisp for at least a week. Our test batches never lasted any longer!

Drizzle and crumbs

This Halloween Snack Mix is made with caramel popcorn, chocolate-dipped pretzels, M&amp;M&#x27;s, and more!  Perfect for a Halloween Movie Snack or a nut-free classroom party.

Halloween Snack Mix

Chocolate-dipped pretzels -white chocolate or chocolate

Halloween M&M's

- 40 Acorn Kisses - optional

Candy eyeballs

Mini Pretzel Twists

Autumn Mix Candy Corn

Make the caramel according to the recipe's directions...

Make the caramel according to the recipe's directions ahead of time to allow it to cool or use prepackaged caramel corn for ease of use.

Measure out the candies- you can get creative...

Measure out the candies- you can get creative by adding as little or as much as you like to this snack mix.

Add the candies into a large bowl that...

Add the candies into a large bowl that is filled with the prepared caramel corn.

Toss the candies into the caramel corn to...

Toss the candies into the caramel corn to give it a shake.

Reserve a few candy eyeballs to place onto...

Reserve a few candy eyeballs to place onto the chocolate-dipped pretzels before serving.

This classic homemade Buttery Caramel Corn recipe is quick and easy and made with NO corn syrup. It is a delicious summer time or holiday treat everyone will go crazy over!

Easy Buttery Caramel Corn (Without Corn Syrup)

popcorn kernels (makes 4-5 cups popped)

tbsp oil

peanuts

tbsp butter

tsp vinegar

Preheat oven to 250°F.

To make the popcorn:Add 2 tbsp oil, or butter, and ¼ cup popcorn kernels to a large pot. (Make sure your pot has a heavy bottom to prevent burning.) Cover your pot with a lid or tin foil. Turn the heat to high and wait for the kernels to start popping.Once the popping starts, wait about ONE minute and turn off heat. The popcorn should be done popping at this point and should be ready! Pour your popcorn onto a sheet pan or baking sheet lined with parchment paper (Make sure to pick out any unpopped kernels!)

Add your peanuts and almonds to the sheet pan and set baking sheet aside but keep it close by.

This step is important. If you heat your sugar too much, it might burn in the oven but if you don&#39;t heat it enough, it will not harden.Add your brown sugar, butter, vanilla extract and salt to a sauce pan set over MEDIUM-LOW heat. Stir once so its mixed but then allow it to simmer for 5 minutes without touching it. If you start seeing/smelling smoke, your heat it too high and you may need to start over. If it does not simmer, turn up your heat a TOUCH. DO not boil.

In the mean time, have your baking soda and vinegar ready to go!

Turn off the heat and add in your baking soda and vinegar and mix together. Quickly pour the sauce over the popcorn and give it a few tosses with a wooden spoon so it coats as much of the popcorn as possible. It&#039;s okay if all of it is not fully coated.Bake for approximately 10-15 minutes.

Remove from the oven and toss popcorn again until fully coated. Allow it to cool completely and store in a sealed plastic container for 5-7 days.

Top 9 caramel popcorn recipes from across the web

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Top Tags

Caramel Popcorn

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Top 9 caramel popcorn recipes from across the web

The most viewed caramel popcorn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel Popcorn

Homemade Caramel Popcorn

Blender chocolate mousse with whisk...

Christmas Popcorn Candy

Caramel Popcorn (+ Easy Recipe)

Matt Moran's Gaytime trifle

Golden Gaytime Popcorn - re...

Halloween Snack Mix

Easy Buttery Caramel Corn (Without ...

The most viewed caramel popcorn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine