Caramel Nut Popcorn | One Pot Chef
Caramel Nut Popcorn is a devilishly addictive snack, perfect for parties or movie nights. Freshly popped popcorn is coated in a delicious, nutty caramel. Sticky, crunchy and chewy all at the same time, this treat will be gone in no time - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
1/4 Cup of Vegetable Oil
1/2 Cup of Popping Corn
125g of Butter
3/4 Cup of White Sugar
2 Tablespoons of Honey
1 Cup of Roasted Peanuts (crushed)
NOTE: Use any nuts you prefer, or even leave the nuts out entirely ;)
Preparation Time: About 5 minutes
Cooking Time: About 20 minutes
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish and Peppy Pepe
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
Crunchy Caramel Popcorn | No Corn Syrup | Only with 4 ingredients | With tips and tricks
#popcorn #caramel #caramelpopcornrecipe #caramelpopcorn #homemadepopcorn #homemadecaramel #homemadecaramelpopcorn #easypopcornrecipe #easypopcornrecipe #popcornrecipes #popcornrecipe
Preparation time: 5 minutes
Cooking Time: 20 minutes
Popcorn Ingredients:
Oil - 2tbsp
Butter - 2tbsp
Salt - 1tsp
Corn Kernels - 200gms
Caramel Ingredients:
Water - 200ml
Sugar - 400gms
Butter - 2tbsp
Step 1: Popcorn preparation
Instructions:
1. In a pan, add Oil & Butter. Mix it
2. Add Salt & Corn Kernels and mix well.
3. Wait until the first corn starts to pop then cover with the lid. Don't open the lid until the Corn pops completely.
4. Shake the pan in the middle to pop all the corns evenly.
5. Remove the lid after all the Kernels have popped.
Step 2: Caramel preparation:
Instructions:
1. In a thick bottom pan, add Water & Sugar.
Note: Don't use non-stick pan or plastic spatula
2. Let the sugar dissolve on its own. Do not mix.
3. Sugar syrup starts to boil & change color.
Note: Do not mix until the Caramel is done
4. Caramel starts to thicken & bubbles slowly.
5. Cook until Caramel reaches Amber color (Color of Honey).
6. Add Butter & start mixing. Caramel foams up. Mix quickly until the Butter dissolves.
Step 3: Caramel Popcorn preparation:
1. Add the Caramel immediately to the Popcorn & mix it.
2. Caramel will start to harden. Mix quickly.
3. Place the Caramel Popcorn on the stove in Low flame to evenly coat the Popcorn with Caramel.
4. Once Coated, transfer the Popcorn to the tray.
5. Spread it evenly & allow it to cool.
6. Once cooled, break the Popcorn individually.
Note: Do not touch the Caramel when it is hot
7. Stays crunchy for up to a week when stored airtight.
My Amish Friend's Caramel Corn Recipe Videos Updated 2017 /
This formula originates from an Amish family who bundle this treat for presents to companions and neighbors each Christmas. It is genuinely the most delicious, least demanding, and most secure caramel corn formula you'll ever discover!
Welcome To My YouTube Channel
Making Nutty Caramel Corn for Christmas - ????????????
In a departure from the garden or home decor, I'm in the kitchen today making a wonderfully delicious Nutty Caramel Corn. This recipe does not require baking in the oven for an hour. It's all done on the stovetop. The result is a delicious caramel coating that is flavored with three types of nuts on a light popcorn - sweet heaven!
The recipe came from this book: Candy Making for Dummies (affiliate link: I highly recommend this book for any type of candy making adventures!
Nutty Caramel Corn (recipe slightly adapted for my favorite nuts)
10 cups plain popcorn
1/2 cup packed brown sugar
1 1/2 cups white sugar
1/2 cup corn syrup
1/2 cup water
2 Tbsp. unsalted butter
1 cup raw almonds
1 cup raw peanuts
1 cup raw pecan halves
2 tsp. salt
2 tsp. baking soda
In a 6 quart saucepan, mix sugars, corn syrup and water over medium or medium-high heat, stirring constantly. Bring to a boil. Cover with lid for one minute to allow steam to wash sugar crystals down the sides of the pan. Remove lid, and attach candy thermometer to side of pan, careful not to touch the bottom of the pan.
Bring the mixture to 240ºF. Stir in butter and almonds. Continue stirring and boiling.
Bring the mixture to 250ºF. Stir in peanuts. Continue stirring and boiling.
Bring the mixture to 285ºF. Stir in pecans. Continue stirring and boiling.
When the mixture reaches 300ºF, remove from heat. Stir in salt and baking soda and stir vigorously.
Quickly pour mixture over popcorn, and stir with silicone spatula to fully coat all the popcorn.
Quickly pour the mixture out onto silicone (or parchment) lined baking sheets. Using spatulas, spread into single layer and separate as much as possible.
Once cooled, break into bite size pieces.
Store in airtight containers.
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Everything You Need To Know About Caramel
3 Flavors of Caramel (yield: 1.25 c each)
Classic Vanilla Caramel
1 c (227g) heavy cream
1 c (200g) sugar
water
2.5 oz (71g) butter
1 tsp salt
1 tsp vanilla
1. Heat heavy cream until just below a boil. Set aside.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.
3. Heat until the sugar reaches a dark amber color.
4. Slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, salt, and vanilla, and mix until homogeneous.
Mocha Caramel
1 c (227g) heavy cream
2 Tbsp (12g) coffee
1 c (200g) sugar
water
1.5 oz (43g) butter
1 oz (28g) unsweetened chocolate
1 tsp salt
1 tsp vanilla
1. Heat heavy cream and coffee until just below a boil. Set aside to steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the coffee grounds and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, unsweetened chocolate, salt, and vanilla, and mix until homogeneous.
Gingerbread Caramel
1 c (227g) heavy cream
1 cinnamon stick
4-6 allspice berries
4-6 whole cloves
2 tsp ground ginger
1/2 tsp nutmeg
1 c (200g) sugar
water
2.5 oz (71g) butter
1. Heat heavy cream and spices until just below a boil. Set aside and steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the whole spices and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter and mix until homogeneous.
Caramel Corn using the microwave
Caramel Corn-Microwave
1 c brown sugar
1 stick butter
¼ c white corn syrup (or can use sorghum)
½ t salt
½ t baking soda
1 cup nuts (optional)
About 4 quarts popped corn
1 large brown paper grocery bag with about 2 inches cut of the top
Pop the corn and remove as many uncooked kernels as possible.
Place popped corn into the brown paper bag.
Combine all ingredients except baking soda and popped corn. Cook in a 1 ½ quart pan. Bring to boil and boil 2 minutes on high. Remove from heat and add baking soda (watch it because it will foam up). Pour over popped corn that has been placed in a brown grocery bag. Stir and shake well (be careful, it is extremely hot). Fold bag over twice at top. Cook in microwave (I use 70% power on my microwave) for 1 ½ minutes. Take out, shake, and cook for another 1 ½ minutes. Remove from microwave, shake again, and pour onto a large cookie sheet, spread out and cool.
Note: can add nuts to popped corn before adding cooked mixture.
Peanut Brittle
2 c sugar
1 c corn syrup 2 t vanilla
1/2 c water 2 t soda
2 c raw peanuts 2 T butter
½ t salt
Note: a black iron skillet works well for this recipe
Generously butter a large cooking sheet with high sides.
In large skillet or pan mix: sugar, water, salt & syrup and cook about 10 minutes (or to 250 degrees). Add raw peanuts & stir constantly. Cook until peanuts are toasty brown, about 8-10 minutes (or 300 degrees), add butter. Remove from heat & add baking soda & vanilla. Stir quickly & thoroughly. Pour at once onto the buttered cookie sheet. Do not spread with spoon, instead with 2 forks lift & pull peanut mixture into a rectangle about 14X12. Cool, break into pieces.
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