Caramel Puff Corn

This is a favorite by anyone and everyone who tries it! Definitely a family favorite! Recipe and picture courtesy of The Recipe Rebel.


Ingredients

10 cups popcorn twists 175 grams (also called Puff Corn)
1 cup unsalted butter 225 grams
1 cup brown sugar packed, 155 grams
1/2 cup corn syrup 130 grams
1 teaspoon baking soda

Instructions

Preheat oven to 250 degrees F.

Line a large rimmed baking sheet with parchment paper and spread popcorn twists over top. Set aside.

In a large saucepan, heat butter, brown sugar and corn syrup over medium-high heat, whisking often, until it reaches a boil.

Boil and stir 2 minutes, then add baking soda. It will foam up -- continue cooking and whisking for 1-2 minutes until foam settles down slightly.

Pour caramel over popcorn and stir to coat evenly. Bake for 45 minutes, stirring every 10-15 minutes.

Remove from the oven, let cool for 5-10 minutes and then break into smaller pieces as desired. Store in an air tight container or ziploc bag 1-2 weeks.

Cinnamon Caramel Corn with Pecans & White Chocolate

This popcorn is amazing! I found cute little plastic popcorn containers for $1 at Target so I filled them with this popcorn for my husband's co-workers' Christmas gifts. It was easy and delicious and everyone loved them.

Recipe by Our Best Bites

12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)


Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Popcorn Bars

These are really good but super messy, so have some wet wipes around!

1/4 cup butter

1/4 cup light corn syrup

1 pkg (10 oz) large marshmallows

8 cups popped popcorn

3/4 cup dry roasted peanuts, chopped (I left them whole)

1-1/4 cups M&Ms mini baking bits

*In large skillet, melt butter; add corn syrup and marshmallows. Cover and stir over low heat for 4-5 mins or until smooth. Remove from heat. Add popcorn; stir until coated. Stir in peanuts and M&Ms until combined. Spread into a greased 9x13 pan. Cool to room temp. Cut into bars.