Best 7 Caramel Popcorn Not Too Sweet Or Sticky Recipes

CARAMEL POPCORN (NOT TOO SWEET OR STICKY)

Steps:

• 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.

GOOEY CARAMEL POPCORN

Steps:

• In a saucepan, combine the brown sugar, water, corn syrup, butter, and cream of tartar (this bit of acid keeps the sugar from crystallizing.) Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When the sugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn't burn. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If so inclined, stick a candy thermometer in the pot and cook until the syrup reaches the soft-crack stage, about 270 degrees F. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.) Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce.
• The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over the popcorn. Gently fold with a wooden spoon to coat each kernel. Grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely.

CARAMEL POPCORN WITH MARSHMALLOW

Steps:

• Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium-low heat until the marshmallows are completely melted, 5 to 7 minutes.
• Put the popcorn in a large bowl; pour the marshmallow mixture over the popcorn and gently stir with a big spoon to coat.

CARAMEL POPCORN

Steps:

• 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.

CARAMEL POPCORN

Steps:

• Bring all ingredients, except popcorn, to a boil stirring constantly.
• Boil five minutes without stirring.
• Remove from heat.
• Add 1 tsp. vanilla
• 1/2 t. baking soda
• Stir well.
• Add to popped corn and stir until well coated.
• Put into shallow pans and bake at 250 for 1 hour, stirring every 15 minutes.
• Let cool completely.
• Break up and store in air tight container.

HOMEMADE CARAMEL POPCORN RECIPE

Steps:

• Pop your popcorn in an air popper machine. My machine only allows 1/2 cup of kernels at a time so I had two separate batches that I had to pop.
• Cook the brown sugar, Karo syrup, and 1/2 cup of butter over the stove on medium high heat and bring to a boil.
• Add the sweetened condensed milk. Stir continually for about 3 to 4 minutes until it gets to the soft ball stage (it clings together when you drop some in cold water). It will burn if you cook it too long, so make sure you are stirring continuously and watch it closely.
• When it is finished cooking, take your pan off the stove and pour the caramel sauce over your air popped popcorn. Mix until all the popcorn is completely coated. You will need a very large bowl to mix it all together.

STICKY AND SWEET POPCORN

Steps:

• Preheat the oven to 250°F. Line two baking sheets with a silicon mat or parchment paper sprayed with baking spray.
• Place the popcorn in an extra-large bowl.
• Melt the butter in a medium sauce pot. Add the sugar, corn syrup and salt and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the baking soda. Once incorporated, stir in the walnuts and cranberries. Pour the mixture over the popcorn and toss to coat evenly.
• Spread the mixture onto the prepared baking sheets. Bake for 45 minutes. Remove and allow to cool for 10 minutes. Break into pieces and serve.