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Confetti Caramel Corn Recipe
Confetti Caramel Corn Recipe photo by Taste of Home

Confetti Caramel Corn Recipe

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When throwing a party, you'll want to include handfuls of these sweet bits and pieces. "Made with bright fruit-flavored breakfast cereal, the munchies are a variation of ordinary caramel corn I thought would appeal at a gathering," explains Dorothy Smith of El Dorado, Arkansas. "But you could also pack the mix into a tin as a gift."
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES: 10 servings

Ingredients

  • 7 cups Trix cereal
  • 2/3 cup butter, cubed
  • 2/3 cup sugar
  • 1/4 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda

Nutritional Facts

1 serving (1 cup) equals 266 calories, 13 g fat (8 g saturated fat), 33 mg cholesterol, 295 mg sodium, 38 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. Place cereal in a large bowl. In a saucepan, combine the butter, sugar and corn syrup. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat. Stir in vanilla and baking soda. Pour over cereal and stir to coat. Transfer to greased baking sheets. Bake at 300° for 25 minutes, stirring after 15 minutes. Break apart while warm. Cool completely. Store in an airtight container. Yield: 10 cups.
Originally published as Confetti Caramel Corn in Country Woman January/February 2000, p20

Nutritional Facts

1 serving (1 cup) equals 266 calories, 13 g fat (8 g saturated fat), 33 mg cholesterol, 295 mg sodium, 38 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Confetti Caramel Corn

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Reviewed May. 24, 2011

"I made three batches of this. I suggest adding one cup of Trix to the mix. There is enough syrup that it mixes easily all the way through the process. 8 cups fit fine in my standard large size mixing bowl.

Bake in a 9x13 pan or on two baking sheets with sides. The syrup still bubbles and is fairly liquid through to the end. I had to clean my oven after the first batch overflowed a bit.
Cool on parchment paper."

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