Crunchy caramel corn is absolutely divine! This classic crunchy snack delivers on that deep, rich caramel flavor that we all know and love! Eat it at home or on the go…Either way, you’re going to be hooked! The rich, sweet taste of caramel gets me every time! I am loving caramel these days and if…
Crunchy caramel corn is absolutely divine! This classic crunchy snack delivers on that deep, rich caramel flavor that we all know and love! Eat it at home or on the go…Either way, you’re going to be hooked!
The rich, sweet taste of caramel gets me every time! I am loving caramel these days and if you’re like me, will want to try all of the recipes! This Apple Pie, these Brownie Bites, and these amazing Cinnamon Rolls are the absolute best!
Ok, can we talk about caramel corn for a minute? There are SO many options out there that I never know which one will be good or not. And let’s be honest, more often than not, they aren’t the best! Until I made this one!! It is SOO GOOD and is the perfect amount of crunch. It doesn’t feel like it’s going to break your teeth but it’s not ooey-gooey and messy. The caramel flavor is not overly sweet which means I can eat a LOT of this before getting sick of it!
I love snacks that I can bring with me on the go and this one is exactly that. Once you make this and let it cool, I like to put it in some snack bags and bring it for my family! We’ve brought it to movies, sporting events (take me out to the ballgame!), and on family walks. You can also bring this as a quick and easy dessert to a party. Try it out and I bet that it will become your go-to snack that your whole family loves! In fact, bake up some turtle rice Krispie treats and some classic muddy buddies and you will have the whole neighborhood asking when your next party will be!
What You Need to Make Homemade Caramel Corn
If you are looking for an easy snack to make, this crunchy caramel corn is it. There are only 6 ingredients that you will need and then you’ll be well on your way to munching and crunching! See the recipe card below for exact measurements.
Popcorn kernels: I like to double check and make sure my kernals are fresh! Old popcorn kernals don’t fully pop and definitely don’t taste as fresh!
Brown sugar: Brown sugar brings in that deep, rich flavor of caramel.
Butter: I like to use unsalted butter so that I am not adding in too much salt to the flavor.
Karo syrup: Karo syrup is mixed in to bind all of the ingredients together!
Sweetened condensed milk: If I could pick one of my favorite sweet ingredients of all time, this would be it! This is what will make this caramel stand out!
Baking soda: When you use baking soda it will react with the brown sugar and corn syrup! It helps the caramel get that soft texture.
Let’s Pop Some Popcorn!
This crunchy caramel corn is not only delicious but is simple to make! I always like to make a little extra because it gets eaten up so fast at our house!
Pop the popcorn: Pop your popcorn kernels in an air popper machine and pop into a large bowl. Set aside.
Mix, boil, add the sweetened condensed milk: On medium high heat in a medium saucepan, cook the brown sugar, butter, and karo syrup. Allow it to come to a boil and then add sweetened condensed milk.
Boil: Allow to softly boil for about 3-4 minutes until it gets to the softball stage. Be careful to not cook to long and allow it to burn.
Add baking soda: Remove from heat and then carefully stir in baking soda.
Pour and mix: Pour the caramel over the popped popcorn then mix with a wooden spoon to make sure that it can all be coated evenly.
Bake and stir: Preheat your oven to 250 degrees and then pread the popcorn evenly on a parchment lined baking sheet. Bake for 45 minutes stirring every 15 minutes. (It’s ok if there are clumps.)
Cool and break up clumps: Remove from the oven and then let it cool. Go ahead and break up any clumps and enjoy!
Tips and Tricks
Crunchy caramel corn is the best and everyone loves it! Here are a few of my tips and tricks that will make eating this snack that much better!
Put it in the bag: I like to make individual servings of this popcorn! You can put it into cute, themed cellophane bags for a party favor or regular ziplocks for individual treats to bring on the go!
Get rid of unpopped kernals: There isn’t anything worse than biting into caramel corn and a surprise unpopped kernal almost breaks your tooth! To make sure that this doesn’t happen then you should try this trick! Once you are done popping your popcorn then grab a cooling rack and place it on top of a baking sheet. Pour all of your popped popcorn onto it. Your popcorn will stay on top while all of the unpopped kernals fall through the rack! Then, take those kernals and thrown them away. Put your popcorn back in the bowl and you don’t have to worry about those surprise kernals again!
Add toppings: If you want to jazz this up with some toppings then try adding some sprinkles, some extra salt (for salted caramel corn) or even some m&m’s to your popcorn. Add any toppings on just before you place this in the oven to bake!
How to Store Leftovers
My favorite part about crunchy caramel corn is that it keeps so well! You can have this treat for a few days….If you can make it last that long!
At room temperature: Once the caramel corn has cooled, then store it in a sealed airtight container. It can last on your counter like this for up to a week! Enjoy!
More Popcorn Recipes to Try
Not only do I absolutely love to snack on caramel corn but I love ANY kind of popcorn! We love movie nights around here and it’s just such a fantastic snack to munch on! Here are a few of my favorite tried and true popcorn recipes that we rotate through at our house. My kids love them all so the hardest part is always just choosing out which one to make!
Funfetti Popcorn (Bunny Bait)
Amazing Salted Caramel Popcorn
The Perfect Crunchy Caramel Corn
Crunchy caramel corn is absolutely divine! This classic crunchy snack delivers on that deep, rich caramel flavor that we all know and love! Eat it at home or on the go…Either way, you're going to be hooked!
Keyword caramel corn, caramel popcorn
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Alyssa Rivers
1/2cupuncooked popcorn kernels (it makes about 13 cups popped)
1/2cuplight karo syrup
1/2cupsweetened condensed milk
Pop your popcorn kernels in an air popper machine and pop into a large bowl. Set aside.
On medium-high heat in a medium saucepan, cook the brown sugar, butter, and Karo syrup. Allow coming to a boil. Add sweetened condensed milk.
Allow to softly boil for about 3-4 minutes until it gets to the softball stage. Be careful to not cook too long and allow it to burn.
Remove from heat and carefully stir in baking soda.
Pour the caramel over the popped popcorn. Mix with a wooden spoon to make sure that it can all be coated evenly.
Preheat your oven to 250 degrees. Spread the popcorn evenly on a parchment-lined baking sheet. Bake for 45 minutes stirring every 15 minutes. It is ok if there are clumps.
Remove from the oven and let cool. Break up any clumps and enjoy!
This Roasted Pumpkin Quiche with Feta Cheese is a delicious vegetarian dish that is great for breakfast, brunch, lunch or as a light dinner. The sweet roasted pumpkin combined with salty feta cheese, fluffy egg custard and buttery pastry makes the most delicious make-ahead meal! Why we love this recipe What a better way to...
The post Roasted Pumpkin Quiche appeared first on A Baking Journey.
This Roasted Pumpkin Quiche with Feta Cheese is a delicious vegetarian dish that is great for breakfast, brunch, lunch or as a light dinner. The sweet roasted pumpkin combined with salty feta cheese, fluffy egg custard and buttery pastry makes the most delicious make-ahead meal!
Why we love this recipe
What a better way to use seasonal Pumpkin than in a quiche? It's sweet, it's creamy, it's flakey,... it's just delicious!
Jus like for this Puff Pastry Pumpkin Tart, the pumpkin is lightly roasted in the oven before being combined with Feta Cheese and a classic Egg & Cream custard, then baked inside a homemade Savoury Shortcrust Pastry.
This Pumpkin Quiche recipe is great because:
The Pastry can be made in advance / frozen or you can use a store bought pastry.
It is a great dish to serve at every meal of the day, from breakfast to dinner.
It stores and freezes really well - perfect for meal prep or a make-ahead meal.
You can easily customise this quiche with a variety of extra ingredients, herbs and spices.
Also check out these 18 Vegetarian Quiches for more inspiration!
There are two set of ingredients required to make this pumpkin quiche: one for the pastry (if you are making your own like me) and one for the quiche filling.
The easiest homemade pastry I know simply made out of Plain/AP Flour, Salt, Unsalted Butter and cold Water.
Pumpkin: cut into small cubes and roasted in the oven with a little bit of Olive Oil before baking it in the quiche
Feta Cheese: you could also use Goat's Cheese if preferred - or any of your favourite cheese! I recommend using a cheese that is on the salty side to balance the sweet flavour of the pumpkin
Eggs: medium size and at room temperature
Cream: Heavy / Thickened Cream. Avoid light cream or low fat cream for better texture and flavour.
Seasoning: I simply used Salt, Pepper (freshly ground black pepper) and Garlic Powder here but you can really add any of your favourite spice, herbs or seasoning here.
Optional Addition: add any of your favourite veggies like Mushrooms, Spinach or Onions, meats, extra cheese, dried or fresh herbs,...
How to make Pumpkin Quiche
If you are planning on making your own Savoury Shortcrust Pastry, you will need to start with it as it will require a little bit of resting and chilling time. See FAQs section below to make in advance.
This pastry is made in the food processor but you can absolutely make it by hands as well by simply cutting the butter into the flour/salt (with your fingers or pastry blender) hen adding the cold water.
Photo 1: Mix the Flour and Salt in the bowl of your Food Processor then add the very cold Cubed Butter. Pulse until you get very small crumb.
The larger the butter crumbs are, the flakier the pastry will be - but that also increases the chance of collapsing in the oven when you blind bake it.
Photo 2 & 3: Add the very cold Water and continue to pulse until a dough starts to come together. You might need a little more or less water depending on the brand of flour you use.
Avoid over-mixing the pastry here - it is ready when the chunks of dough stick together when you press them together.
Photo 4: Bring the pastry together, place it between two sheets of baking paper and roll it into a large disk about 3 or 4 mm thick (1/6 to 1/8 inch). Place in the fridge to rest for at least one hour.
Take the pastry out of the fridge and place it inside your Quiche Pan (I used a 24 cm / 9,5inch Quiche Pan with removable bottom plate). Make sure the pastry creates a 90' angle between the bottom and the sides, gently pressing on it so that it sticks to the pan.
Remove any excess pastry, dock the pastry (poke the bottom with a fork) and place back in the fridge to rest for at least one hour. When ready, blind bake for about 20 minutes at 180'C/350'F - 10 minutes covered with baking paper and baking weights then 10 minutes uncovered. Take out of the oven and set aside.
Pumpkin and Feta Filling
Once the pastry is blind baked and resting, you can start preparing the pumpkin quiche filling.
Photo 5: cut the Pumpkin into small cubes, place them on a baking tray, drizzle with the Olive Oil and bake in an oven preheated to 180'C/350'F for about 20 minutes or until soft. You can roast them for longer if you want them to be more caramelised or slightly crispy. Take out of the oven and set aside.
Photo 6: in a large mixing bowl, whisk together the Eggs, Cream, Salt, Pepper and Garlic Powder.
Photo 7: place the roasted pumpkin cubes and the feta cut into small cubes (or crumbed) at the bottom of the partially blind-baked pastry.
Photo 8: pour the Egg/Cream mix over the pumpkin and feta.
Bake for about 40 minutes, or until the quiche filling has set (see tips section below). Leave to cool down slightly before serving.
What type of Pumpkin should I use to make Quiche?
I used Butternut Pumpkin for this recipe, but you can really use any of your preferred variety of pumpkin. You might need to adjust the pumpkin roasting time if you use a variety that doesn't get soft as quickly as butternut.
Read more about the different types of pumpkins here.
Can I use store-bought pastry or puff pastry?
Absolutely, although you want to make sure it is not a sweetened pastry. I don't usually use puff pastry to make quiche as you can't really blind bake it and it tends to turn soggy when filled with a rather liquid filling.
Can I make this Pumpkin Quiche in advance?
Yes - both the shortcrust pastry and the baked quiche can be prepared in advance!
Pastry: can be kept in the fridge for 24 hour either just rolled or lined inside the quiche pan. You can also freeze it!
Baked Feta and Pumpkin Quiche: can be baked 1 day in advance and kept in the fridge, then reheated in the oven before serving. I recommend slightly under-baking the quiche if you know you will need to re-heat it later on.
Tips for Success
If making your own pastry, don't skip on the resting/chilling time. This is extremely important to insure the pastry does not move, shrink or collapse in the oven. It is also essential to get a flakey texture!
How to know the pumpkin feta quiche is ready: gently shake the quiche and look at the filling. You should not see much movement / jiggling in the filling if it is fully baked and set. If the quiche seems to be burning / browning before it is baked, cover with aluminium foil.
Customise your quiche by adding your preferred veggies, fresh or dried herbs, extra cheese, meats or spices & seasoning!
Storing & Freezing
If not served straight away (or if you have leftovers), this pumpkin quiche should be kept in the fridge and will last for up to 3 days (although better eaten straight away!). To reheat leftovers, use the microwave or preferably the oven.
Both the unbaked pastry and the baked pumpkin and feta quiche can be frozen. The pastry can be frozen rolled between two sheets of baking paper (flat) or inside the quiche pan. Leave in the fridge for a few hours to thaw (rolled pastry) or allow for an additional 5 minutes when blind-baking to thaw (pastry in the pan).
The quiche can be frozen whole (wrapped in a layer of plastic wrap and aluminium foil, flat on a tray until frozen) or cut into individual slices. Thaw straight in the oven at 180'C/350'F.
More Quiche Recipes
Cheddar Broccoli Quiche
Spinach and Feta Quiche
Mushroom & Leek Quiche
Smoked Salmon Quiche
Cheese and Tomato Quiche
Spinach and Mushroom Quiche
Feta and Asparagus Quiche
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Roasted Pumpkin Quiche with Feta
This Roasted Pumpkin Quiche with Feta Cheese is a delicious vegetarian dish that is great for breakfast, brunch, lunch or as a light dinner.
Course Breakfast, dinner, lunch
Prep Time 30minutes
Cook Time 1hour
Resting Time 2hours
Total Time 3hours30minutes
Author A Baking Journey
200gr (1 1/3 cup)Plain / AP Flour
1/2teaspoonFine Table Salt
100gr (7 tablesp.)Unsalted Buttervery cold, cubed
65ml (1/4 cup)Watervery cold
Pumkin and Feta Filling
400gr (14 oz)Pumpkincubed
300ml (1 1/4 cup)Heavy / Thickened Cream
1 1/2teaspoonFine Table Salt
120gr (4 oz)Feta Cheese
Place the Flour and Salt in the bowl of your Food Processor and blend for a few seconds to mix (see note 1). Add the cold Butter cut into small cubes and pulse until you get fine crumbs.
200 gr (1 1/3 cup) Plain / AP Flour, 1/2 teaspoon Fine Table Salt, 100 gr (7 tablesp.) Unsalted Butter
Slowly add the cold Water while blending (see note 2) and continue to blend until the dough starts to come together.
65 ml (1/4 cup) Water
Assemble into a ball, place between two sheets of baking paper then roll the pastry into a large disk about 3 to 4 mm (1/6 to 1/8 inch) thick. Place on a flat tray and leave to rest in the fridge for at least one hour.
Take out of the fridge and place the pastry inside the Quiche Pan (see note 3). Dock the pastry (poke the bottom with a fork) then place back in the fridge for at least 1 hour.
Preheat your oven on 180'C/350'F and blind-bake for 20 minutes - 10 minutes covered with baking paper and baking weights then 10 minutes uncovered. Take out of the oven and set aside.
Pumkin and Feta Filling
Cut the Pumpkin into small cubes, place them on a baking tray, drizzle with the Olive Oil and bake in an oven preheated to 180'C/350'F for about 20 minutes or until soft (see note 4). Set aside and keep the oven on.
400 gr (14 oz) Pumpkin, 1 tablespoon Olive Oil
In a large mixing bowl, whisk together the Eggs, Cream, Salt, Pepper and Garlic Powder.
4 Eggs, 300 ml (1 1/4 cup) Heavy / Thickened Cream, 1 1/2 teaspoon Fine Table Salt, 1/2 teaspoon Ground Pepper, 1/2 teaspoon Garlic Powder
Place the Roasted Pumpkin cubes and the Feta Cheese cut into small cubes (or crumbed) at the bottom of the partially blind-baked pastry. Cover with the Egg/Cream mixture.
120 gr (4 oz) Feta Cheese
Bake for about 40 minutes (still at 180'C/350'F), or until the quiche filling has set (see note 5). Leave to cool down slightly before serving.
Disclaimer: I highly recommend using the measurements in grams/ml for more accuracy and a better result.I used a 24 cm / 9,5 inch wide (5cm / 2inch deep) Quiche Pan with Removable Bottom. This recipe will also work with a less deep but wider pan, but you might need to reduce the baking time for a shallower quiche.Ingredients Notes:
Water: may need a little more or less, depending on the brand of flour you use.
Pumpkin: I used Butternut Pumpkin.
Feta: can be replaced with Goat's Cheese.
This pastry can be made by hands if you don't have a food processor. Check out my Savoury Shortcrust Pastry for detailed instruction, tips and tricks to make this pastry.
You may need a little bit more or less water, so always start with less and add more if required. The pastry should stick together when you press the crumbs together. If very sticky, add a little bit more flour. If too dry to assemble into a ball, add a little bit more water.
Make sure the pastry creates a 90' angle between the bottom and the sides, gently pressing on it so that it sticks to the pan.
You can roast them for longer if you want them to be more caramelised or slightly crispy.
To to know the pumpkin feta quiche is ready, gently shake the quiche and look at the filling. You should not see much movement / jiggling in the filling if it is fully baked and set. If the quiche seems to be burning / browning before it is baked, cover with aluminium foil.
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