Puff Popcorn Caramel Corn Recipe

Listing Results Puff Popcorn Caramel Corn Recipe

WebCombine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or …

Rating: 4.8/5(5)
Calories: 240 per servingServings: 201. Heat oven to 200°F.
2. Place puff corn into large roasting pan; set aside.
3. Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes.
4. Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over puff corn in pan; stir until well coated.

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WebPreheat oven to 250 degrees F. Pour puff corn on a baking sheet, large roaster pan or even a cake pan will work. Step 2: Combine Butter, Brown Sugar and Salt …

Servings: 10Total Time: 25 minsCategory: PopcornCalories: 337 per serving

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Web1/3 cup unpopped popcorn kernels ½ cup erythritol 1 teaspoon honey, agave, or brown rice syrup (any liquid sweetener …

Servings: 6Calories: 85 per serving1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat and set aside.
2. Pop the popcorn kernel. (I do this very simply by throwing the kernels into a brown paper bag, folding over the top a few times, and microwaving for a few minutes until the popping slows down significantly.) Spread the popped popcorn in an even layer on the prepared baking sheet and set aside.
3. Meanwhile, in a medium skillet, cook the erythritol over medium low heat, stirring constantly, until completely melted. Stir in your liquid sweetener of choice, and turn off heat. Quickly and evenly pour the melted erythritol mixture over the popcorn, being extra careful as putting ice on your erythritol caramel burns is probably not your evening activity of choice. Don’t worry if the mixture doesn’t cover all of the kernels completely; just do the best you can!
4. Bake in the oven at 350 degrees for 20 minutes. Let cool before eating! There’s a happy medium of serving temperature here, folks. If it’s too cold, it might be a bit harder than would be ideal. If it’s too hot and you exhibit no patience, you will have no wear a rather striking shade of lipstick for the rest of the week to hide the burns. Consider yourself warned. Best if eaten the day it’s made, but will keep in a covered container in the fridge for up to a week.

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Web1 (8 ounce) bag puff corn 1 cup butter (do not substitute) 1 cup brown sugar 1⁄2 cup light corn syrup 1 teaspoon baking soda directions Place puff corn in a large …

Rating: 5/5(63)
Total Time: 50 minsCategory: Lunch/SnacksCalories: 211 per serving1. Place puff corn in a large roaster pan.
2. In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
3. Add the baking soda- this will cause the caramel mixture to foam up.
4. Stir well and remove from heat.

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WebPreheat oven to 350 degrees F. Separate the eggs, and whip the whites in a clean, dry, cool bowl for a few minutes until VERY stiff (see photo). Blend in the protein powder. Gently stir in the extract. …

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WebInstructions. 1. Cut pork rinds into quarters so that they are in bite-size pieces. Add to a large bowl. 2. Add the butter, sweetener, and vanilla to a medium-sized …

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WebDirections Preheat oven to 250 ° F. Spray a large roaster with cooking spray. Pour puff corn into the roaster. Melt butter in a large saucepan over medium heat. Add brown sugar and corn syrup and mix well. Bring …

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WebPut the popcorn onto a cookie sheet lined with parchment paper and bake at 225 for roughly 45 minutes. Mix it often, so that the caramel transfers to more of the popcorn! Take it out and let it cool and …

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WebInstructions. Put the popped popcorn in a large bowl. Melt the sweetener in a small saucepan over medium-low heat. Remove from heat and add the extracts and salt. Pour the caramel syrup over the …

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WebInstructions. Bring the butter, sugars, corn syrup, salt and vanilla to a boil. Reduce the heat and let it boil for 5 minutes, stirring occasionally. Remove from heat and stir in 1 teaspoon baking soda. This …

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WebStep 1. Preheat oven to 350 degrees F and cover a cookie sheet with parchment paper. Spray with cooking spray. Step 2. Roast pecans, walnuts, almonds …

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WebPreheat oven to 250 degrees. Combine butter, brown sugar, and light corn syrup in a 2-quart sauce pan. Cook on medium heat until mixture has melted. Once mixture has …

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WebDirections. 1. Air pop the popcorn in a popcorn machine or in a microwavable container. 2. Place popped popcorn in a large bowl. 3. Pour coconut oil …

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WebCoating your keto popcorn in butter or oil will make the cheese puffs soften with time, making them rubbery instead of crunchy. And without the butter, any …

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WebPreheat your oven to 200C/390F and bake the cheese for 3-5 minutes until it is puffed up. Leave to cool for 10 minutes before enjoying. How to Store Keto Popcorn Cheese Puffs The Keto popcorn cheese …

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WebFlavorings – Herbs and spices to toss the popcorn in once it has been prepared. The Instructions Start by chopping your block of cheese into small 1/4 inch …

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WebCut the cheese into ½ inch cubes and place onto a parchment or silicone mat lined baking sheet. Cover the cheese with a light kitchen towel and allow it to sit in a dry …

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