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The Kitchen Table

Caramel Corn

16 years ago

last night I made some for the first time and it was so delish. Easy, delish and way cheaper and better than anything I've ever bought...

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Comments (12)

hayjud_mn
16 years ago
I love Carmel corn and I have made homemade, but it wasn't all that easy.

Is your recipe the kind made in the oven, if not can I have the recipe?

I bought some from our grandson's scout group recently and next time I will just make a donation.
molly109
16 years ago
My sister makes one that needs to be "topped off &
stirred" in a slow oven. It is so, so, so good. But,
it does take awhile.
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I found this quick & easy recipe in "The Diabetes Snack Munch Nibble Nosh Book" by Ruth Glick and sent several batches to work with hubby on Halloween and it was a big hit. This recipe is a better choice for most diabetics than traditional caramel corn recipes, people watching their carbs, as well as a low-sodium diet. It's amazing how many batches you can make quickly if you have 2 containers for microwaving the syrup in, as well as a couple jelly roll pans to alternate for baking in. I used Kraft Caramels (cellophane wrapped cubes) since they were on sale, and also tried the recipe with the Kraft Caramel BITS (little balls of caramel - found near the chocolate chips in the baking department) and it works as well. It seems the cube- shaped Kraft caramels have now disappeared from store shelves after Halloween. -Grainlady EASY CARAMEL POPCORN Nonstick cooking spray 10 c. popped low-fat microwave popcorn (I used air-popped) 6 caramel candies, cut into small pieces (or 1/4 c. Kraft Caramel Bits and you won't need to cut them any smaller) 2 T. dark or light corn syrup (for syrup I've used Lyle's Golden Syrup, agave nectar, and Steen's Corn Syrup - all with good results) 1/2 T. water 1. Preheat oven to 350-degrees F. Spray a large jelly roll pan or rimmed cookie sheet with nonstick spray and set aside. Place the popcorn in a large ceramic or glass bowl and set aside. 2. In a 1- or 2- cup glass measure (cup) or similar microwave-safe bowl, combine the caramels, syrup, and water. Cover with wax paper and microwave on high power for 40-seconds. Stir. Microwave for an additional 30 seconds, or until caramels are completely melted. 3. Being very careful to keep fingers away from the hot syrup, slowly pour the caramel mixture over the popcorn, stirring with a large wooden spoon to coat evenly. Spread the popcorn evenly on the prepared baking pan. Bake the popcorn for 4 to 6 minutes until the syrup hardens slightly. 4. Cool before serving, or store tightly covered at room temperature. Leftover popcorn will keep for 4-5 days. [Grainlady note: I made several "flavored" versions of this recipe. To the hot syrup mixture add ONE of these: - Pumpkin Pie - 1 t. pumpkin pie spice - Apple Pie - 1 t. apple pie spice - Coffee Flavored - 1 t. Pure Coffee Extract (from The Spice House) On my to-try list: -Butterscotch flavoring -Cinnamon Oil (probably only 1/8 - 1/4 t.) -Maple Flavoring -Butter Flavoring Nutrition per 1-cup portion: Exchanges: 1/2 carbohydrate Calories - 53 Total Fat - 1 g Cholesterol - 1 mg Sodium - 59 mg Total Carbohydrate - 11 g Dietary fiber - 1 g Sugars - 6 g Protein - 1 g
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ruthieg__tx
Original Author
16 years ago
I'll link to the recipe I used..I just googled Caramel corn and found the recipe...It took maybe 5 minutes to make the syrup and a few to pop the corn and then it's 15 in the oven. I think I stirred it twice in the oven...I was cleaning the kitchen after dinner anyway so it wasn't a big deal to stir it and I thought it was beyond easy.
ruthieg__tx
Original Author
16 years ago
OK I forgot the recipe link..

Here is a link that might be useful: Caramel Corn
hayjud_mn
16 years ago
That sure is easy! Thank You!

I sure wish they didn't put my bikini shot next to it! How can I eat carmel corn after seeing that! LOL

I use to make the oven kind, but it took an hour in the oven and I would get side-tracked and forget to stir it. This sounds eaiser.
sheilajoyce_gw
16 years ago
My older son and I love the carmel corn I make. It involves making the sugar coating with Karo on top of the stove, popping lots of popcorn, pouring it over the popcorn in my largest roasting pan and putting it in a low oven for 45 minutes to an hour and stirring it every 15 minutes. Easy. I like to add lots more popcorn than the recipe calls for so it won't be too sweet.
kacram
16 years ago
we used to have a KarmelKorn store at the open air mall, Aurora Village in north Seattle when I was growing up. They made the corn right there and then! You could see them mixing it up with big wooden paddles in huge huge huge two handle copper pots! I have one of those actually. I'll have to post a pic! it was THE BEST carmel corn ever!
kacram
16 years ago
like this one in the upper right hand corner!

kat
who won't be making carmel anything... she still needs to lose weight! LOL
kacram
16 years ago
lol forgot the link!
AND it would be the upper LEFT! LOL need more coffee I guess! LOL

Here is a link that might be useful: copper kettle
cherbo
16 years ago
I love making caramel corn.Yummy!
Here's my recipe,
3 quarts (14cups) popped popcorn (I use air popper)
half cup butter
one cup light brown sugar
fourth cup corn syrup
half teaspoon of salt
half teaspoon of vanilla
fourth teaspoon soda
Place popped corn in a large well greased bowl.
In a large heavy pan melt butter;stir in next three ingredients and boil for 5 minuets over medium heat. Remove from heat and stir in vanilla and soda. Pour syrup over popcorn, mixing well. Place popcorn on well greased jelly roll pans. Bake at 250 degrees for one hour, stirring every 15 minuets. Cool and enjoy.
I store mine in Zip Lock bags.
sheilajoyce_gw
16 years ago
Store? Who stores carmel corn? There is never any left!
glenda_al
16 years ago
Ruthie, U need to try this sometime!

Coyote or Reindeer "Droppings"

2-cups brown sugar

1-cup butter or margarine

1/2 cup white corn syrup

1/2 teaspoon baking soda

14-1/2 ounce package CheetosÂ **buy ONE 11 oz size of CHEESE PUFFS, NOT cheetos Both Cheetos and cheese puff are great. Two different textures

Bring the sugar, butter or margarine and syrup to a boil for 5 minutes. Stir often Remove from fire. Add baking soda. Stir. Pour over cheetos, and toss QUICKLY . ***i USED TWO 9 X 10, ALUMINUM PANS Bake at 250 degrees F. for 1 hour, stirring every 15 minutes. Pour out on waxed paper rubbed with additional butter or cooking spray. Quickly separate the Caramelized Cheetos ****I used the bottoms of TWO broiler pans that I sprayed, put gloves on, and quickly separated, so you won't end up with big globs. Let cool, IF YOU CAN BEFORE SAMPLING!

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