CARAMEL-ALMOND POPCORN
Alexis Stewart's caramel-almond popcorn is an easy snack to make and, as she can attest, "people love it." Homemade caramel sauce is infused with almond and vanilla extracts, which is then poured over popcorn and toasted almonds.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 18 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.
- Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
- Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks.
CLASSIC CARAMEL CORN
Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g
ALMOND CARAMEL CORN
While it's delicious any time of the year, homemade almond and caramel corn are welcomed as a special gift or treat during the holidays.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h50m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 200°. Place popcorn and almonds in very large roasting pan or divide popcorn mixture between 2 ungreased rectangular pans, 13x9x2 inches.
- Heat brown sugar, butter, corn syrup and salt in 2-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
- Pour sugar mixture over popcorn; toss until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil or cooking parchment paper. Cool completely, about 30 minutes. Store tightly covered.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 90 mg
CARAMEL POPCORN, SALTED ALMOND, AND MALT COOKIES
Caramel Popcorn, Salted Almond, and Malt Cookies
Provided by Donna Hay
Categories Candy Dessert Kid-Friendly Quick & Easy Corn Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 16 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Place the sugars, butter and vanilla in the bowl of an electric mixer and beat on high speed for 5 minutes or until pale and creamy. Scrape down the sides of the bowl, add the egg and beat until well combined. Add the flour, baking powder, malted milk powder and salt and beat until just combined. Add the popcorn and almonds and fold to combine.
- Shape 2-tablespoon portions of the dough into balls and place on large baking sheets lined with non-stick parchment paper, flattening slightly and allowing room to spread. Bake for 15-18 minutes or until the cookies are golden. Allow to cool on sheets before serving with the hot chocolate.
CHOCOLATE ALMOND POPCORN
I love to make this popcorn, along with the caramel kind, and put it into large containers for both of my grandpas during the holidays.
Provided by jsb021
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h15m
Yield 25
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
- Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 25.8 g, Cholesterol 9.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 337 mg, Sugar 12.1 g
MY AMISH FRIEND'S CARAMEL CORN
This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!
Provided by ANITALOUISE
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h15m
Yield 28
Number Of Ingredients 8
Steps:
- Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
- Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
- Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 21.9 g, Fat 16.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 387.6 mg, Sugar 12.2 g
CARAMEL-ALMOND POPCORN
Categories Nut Bake Super Bowl Kid-Friendly Halloween Almond Winter Edible Gift Bon Appétit Small Plates
Yield Makes 10 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 250°F. Generously butter heavy large baking pan. Mix warm popcorn and almonds in prepared pan. Place in oven while preparing syrup.
- Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255°F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, almond extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and almonds, gently stirring to coat popcorn and nuts completely.
- Bake until caramel feels dry, stirring frequently, about 1 hour 20 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
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