Best 2 Carmel Corn Recipes

If you're looking for a delectable treat to satisfy your sweet cravings, look no further than caramel corn. This classic confection is a perfect blend of sweet and crunchy, with a hint of saltiness to balance it all out. Whether you're a fan of the classic recipe or prefer to experiment with different flavors and toppings, there's a caramel corn recipe out there to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

CARMEL CORN

Carmel Corn image

ADDICTIVE!! Best describes this snack! One bite and you won't be able to stop. Everyone loves it.

Provided by amy Saucy

Categories Other Appetizers

Time 1h

Number Of Ingredients 6

Ingredients

3 bag(s) hulless puff corn, chester's brand (as shown in pictures)
2 stick salted real butter
1 1/4 c brown sugar, firmly packed
2/3 c corn syrup, light
1 tsp baking soda
CHESTER'S BRAND HAS LARGER PUFFS. THERE IS ALSO SNYDER'S BRAND. IT IS SMALLER PUFFS

Steps:

1. In a MED. size pot melt butter, sugar and syrup in pot bring to a low boil until totally bubbly and sugar is dissolved. Take off heat
2. Add Baking soda and stir. Mixture will turn fluffy and GROW so be careful.
3. Have your puffed corn in a disposable roasting pan, pour sauce over the corn, mix gently to coat all puffs.
4. Put in 250 oven for 45 min. Mixing every 15 min.
5. Place on wax paper to cool. I break mine apart while it is still warm into bit size pieces.

SISTER MABEL'S CARMEL CORN

SISTER MABEL'S CARMEL CORN image

Categories Candy Bake Kid-Friendly High Fiber

Yield 6 quarts

Number Of Ingredients 7

Ingredients

2 cups light brown sugar, firmly packed
1/2 cup light corn syrup
1/2 pound margarine or butter
1/4 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda
6 quarts freshly popped popcorn

Steps:

In 2 1/2 quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Heat to boiling, stirring over medium-high heat. Stirring constantly, boil rapidly to hard ball stage, 260 degrees (about 5 minutes). Remove from heat. Stir in baking soda quickly but thoroughly and pour at once over popcorn in large greased roasting baking pan. Stir gently until all kernels are coated. Bake in preheated 200 degree oven for 1 hour, stirring 2 or 3 times during baking. Turn out at once on waxed paper, spread apart and allow to cool completely. Break apart and store in tightly covered container.

Tips:

Use fresh popcorn kernels. Fresh kernels will pop better and result in a more flavorful caramel corn.
Make sure the sugar is completely dissolved before adding the corn. If the sugar is not dissolved, it will crystallize and the caramel corn will be gritty.
Cook the caramel corn over low heat. High heat will cause the caramel to burn.
Stir the caramel corn constantly. This will help to prevent the caramel from burning and ensure that the corn is evenly coated.
Remove the caramel corn from the heat as soon as it reaches the desired consistency. If you cook it for too long, the caramel will become hard and brittle.
Spread the caramel corn out on a baking sheet to cool. This will help to prevent the caramel corn from sticking together.
Store the caramel corn in an airtight container at room temperature. Caramel corn will keep for up to 2 weeks.

Conclusion:

Caramel corn is a delicious and easy-to-make snack that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a batch of caramel corn that is sure to please everyone. So next time you are looking for a sweet and salty treat, give caramel corn a try!