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Results 71 - 80 of 668 for corn popping
71. CARAMEL CORN
Melt caramels with water in ... onto cookie sheet. Let stand, break apart. 2 quarts. For crispier caramel corn, bake 250 degrees for 25 minutes.
Spread freshly popped corn in a large, shallow sheet ... Cool and serve or store. To store, pour into an airtight container and set in cold place.
Melt butter. Stir in brown ... pour over popped corn and mix well. Bake at ... turning every 15 minutes. Remove from oven and cool completely.
Packed in an airtight container, ... Combine sugar, butter, corn syrup and salt in 2 ... Stir every 15 minutes. Spread on waxed paper to cool.
75. CARAMEL CORN
1. Pop the popcorn. Place in 13x9 ... brown sugar, butter, corn syrup and salt in large ... 6. Remove from oven. Stir. Bake 5-10 minutes longer.
Heat oven to 200 degrees. ... brown sugar, butter, corn syrup and salt. Cook over ... Break into pieces and store in tightly covered container.
77. CARAMEL CORN
Mix all ingredients except popcorn ... Stir and pour over popcorn, coating the corn. Bake at 250°F for 30 to 35 minutes, stirring every 5 minutes.
Preheat oven to 250°F. Bring all ingredients except popped corn and soda to a boil, ... minutes. Yum! Variation: Add 1 tsp. vanilla with soda.
Melt butter. Stir in brown sugar, corn syrup and salt. Bring to ... Remove from oven; cool. Break apart and store in tightly covered container.
Melt butter in a 2-quart ... grocery bag. Pour corn into bag and add syrup ... cut bag open. Spread caramel corn on cookie sheets to cool. Enjoy!
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