Caramel Puff Corn
TOTAL TIME: Prep: 10 min. Bake: 45 min.
YIELD: 5 quarts.
Because you don't need to pop the corn or use a candy thermometer, this caramel puff corn recipe is faster and easier than more traditional caramel corn recipes. To avoid messy cleanup, consider using a disposable aluminum roasting pan. —Caroline Monroe, Clinton, Wisconsin
Ingredients
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1 package (8 ounces) Puffcorn curls or popped popcorn
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1 cup salted peanuts
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1 cup butter, cubed
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1 cup packed brown sugar
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1/2 cup light corn syrup
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1 teaspoon baking soda
Directions
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1.
Preheat oven to 250°. In a large roasting pan, combine Puffcorn curls and peanuts. In a large heavy saucepan over medium heat, combine butter, brown sugar and corn syrup; bring to a boil, stirring occasionally. Boil and stir for 2 minutes. Remove from the heat. Stir in baking soda (mixture will foam up). Pour over Puffcorn mixture; stir to coat.
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2.
Bake for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Break apart and store in airtight containers.
Nutrition Facts
1 cup: 256 calories, 17g fat (7g saturated fat), 24mg cholesterol, 289mg sodium, 24g carbohydrate (18g sugars, 1g fiber), 3g protein.
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