Posted on February 21, 2010.
Celebrate National Popcorn month with these recipes caramel corn Did you know that October is National Popcorn Month? I like popcorn when it is clear hot air blown or made into delicious treats others. I do not know about you but I figure since it is National Popcorn month, what better way to celebrate than with these delicious recipes Courtside Caramel Corn and corn with butter toffee and almonds. These recipes are ideal for snacks, parties, watching games, gifts, etc.
Courtside caramel popcorn
6 quarts of popcorn
2 cups packed brown sugar
1 cup butter or margarine
1 / 2 cup corn syrup
1 tsp tsp salt
v. 1 tablespoon vanilla extract
1 / 2 c. baking soda
Place popcorn in a large glass bowl and set aside. Preheat oven to 250 degrees. Grease two molds of 13 x 9 inch baking and set aside.
In a 2-liter saucepan, combine brown sugar, butter or margarine, corn syrup and salt. Bring mixture to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and baking soda and mix well. Pour syrup over popcorn and stir until all corn is well coated. Pour into prepared pans and bake, uncovered, at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely before storing. Can be stored in airtight containers or plastic bags to zip.
Popcorn butter toffee with almonds
1 / 2 cup packed brown sugar
1 / 3 cup white corn syrup
1 / 4 cup butter
1 / 2 c. Tea Vanilla extract
2 quarts popped popcorn
1 cup coarsely chopped blanched almonds
Preheat oven to 300 degrees. Generously grease a baking sheet. In a large saucepan or Dutch oven brown sugar, corn syrup, butter and vanilla. Cook over medium-high heat for about 2 minutes or until light and fluffy. Stir constantly while cooking. Remove from heat, add corn and stir to coat. Stir in almonds. Spread on baking sheet. Bake at 300 degrees for about 15 minutes, stirring once. Cool. Break into small pieces. Store in a covered container.
Enjoy!
