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Caramel Popcorn Recipes -Quick and Easy

This popcorn was a big hit at our house!  And it's super easy to make and doesn't take very long, especially if you like it gooey and chewy!  If you like it less sticky and more crunchy it only takes another 30 minutes of baking time!  There are two versions a Peanut Butter and Honey Caramel Corn and a Classic Caramel Popcorn.  Both would also be really good if you wanted to add some sort of nuts to them too!  Enjoy!

Peanut Butter and Honey Caramel Corn
1/2 cup un-popped popcorn, popped and in a very large bowl,
so you have stirring room
1/2 cup natural peanut butter, chunky or creamy
3/4-1 cup Sucanat
1/4 cup honey
1 teaspoon vanilla
1/8 teaspoon salt
1/2 teaspoon baking soda

In a large pot (at least 4 quarts) on the stove on med-low heat, mix the peanut butter, sucanat, salt, vanilla and honey together.  Stir constantly until it starts to bubble.  Remove from heat add baking soda and stir in well, it will bubble up pretty good.  Quickly add it to bowl of popcorn and stir well to coat.  Spread popcorn out on a cookie sheet to cool.  Before completely cool break up and loosen off of pan.  If you don't eat it all ;) store in a air tight container.  It's super chewy and good this way.



Classic Caramel Popcorn
1/2 cup un-popped popcorn, popped and in a very large bowl,
so you have stirring room
1/2 cup coconut oil
1 drop natural butter flavor, optional
3/4-1 cup Sucanat
1/4 cup agave
1-2 teaspoons teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking soda

In a large pot (at least 4 quarts) on the stove on med-low heat, mix the coconut oil, optional butter flavor, sucanat, salt, vanilla and agave together.  Stir constantly until it starts to bubble.  Remove from heat add baking soda and stir in well, it will bubble up pretty good.  Quickly add it to bowl of popcorn and stir well to coat.  Spread popcorn out on a cookie sheet to cool.  Before completely coo,l break up and loosen off of pan.  If you don't eat it all store in a air tight container.  It's super chewy and good this way.

If you like your caramel popcorn more crunchy:  Preheat oven to 250 degrees.  As soon as you spread the popcorn onto the cookie sheet bake for 30 minutes, stirring every 10 minutes.  Then cool and eat!


7 comments:

Sabrina said...

These both look delicious. I have seen you use natural butter flavor in a few of your recipes. I am just wondering what you use and where you get it. Everything I am reading online about butter flavoring has me nervous to try it. I am sure you have a better source.

Tammie said...

Sabrina: I have used Frontier brand natural butter flavoring. But know too it is always optional and the recipe is still really good without it.

Brit @MomAnswersWithBrit.com said...

My mom used to make a recipe very similar to this! It brings back memories. I'll have to make it. Thanks for sharing!

Anonymous said...

Mine didn't froth up very well when I added the bi-carb. It had started to bubble but did I wait too long or not long enough before adding bi-carb? Or maybe not enough bi-carb. As I stirred it in, it began to froth more but not as much as I would of thought and by then it was also cooling down and getting hard to handle?. Eventually mixed it up but not as evenly as would like as it was sticking to just everything. Any tips?

Tammie said...

Anonymous: I just add the baking soda and stir right as I add it as soon as I remove it off the heat. If that's what you did and you found it didn't work maybe the baking soda is old. Does baking soda get old? I have heard baking powder does not sure about the soda but that's my best guess. Mostly just be sure to stir well as soon as you add it.

FeistyGirl said...

Love this stuff!! Although, I'm not sure that being addicted to it is a good thing ;)

karlamcurry said...

I was looking for a healthier caramel popcorn alternative and came across yours. I decided to make the classic version, though the peanut butter kind intrigued me. I used 1/4c coconut oil, 1/4c butter, 1/2c rapadura sugar, 1/4c honey, 1T molasses, 1t vanilla, 1/4t salt and
1/2t baking soda. It was so good and I probably could have gotten away with even less sugar - definitely a winner in my book! I didn't bake it but want to try that next time around.