Corn Puff Caramel Corn Recipe

5 5 6
Corn Puff Caramel Corn Recipe
Corn Puff Caramel Corn Recipe photo by Taste of Home
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Corn Puff Caramel Corn Recipe

Read Reviews
5 5 6
Publisher Photo
Because you don't need to pop the corn or use a candy thermometer, this 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
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 1 package (8 ounces) Puffcorn curls or popped hulled popcorn*
  • 1 cup salted peanuts
  • 1 cup butter (no substitutes)
  • 1 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda

Directions

Place Puffcorn curls and peanuts in a large roasting pan; set aside. In a heavy 2-qt. saucepan, bring the butter, brown sugar and corn syrup to a boil, stirring occasionally; cook for 2 minutes. Remove from the heat and add baking soda; stir well (mixture will foam up). Pour over corn curl mixture and toss well to coat.
Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Break apart and store in airtight containers. Yield: 5 quarts.
Originally published as Corn Puff Caramel Corn in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p104

Nutritional Facts

1 cup: 240 calories, 14g fat (6g saturated fat), 25mg cholesterol, 303mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 1 package (8 ounces) Puffcorn curls or popped hulled popcorn*
  • 1 cup salted peanuts
  • 1 cup butter (no substitutes)
  • 1 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda
  1. Place Puffcorn curls and peanuts in a large roasting pan; set aside. In a heavy 2-qt. saucepan, bring the butter, brown sugar and corn syrup to a boil, stirring occasionally; cook for 2 minutes. Remove from the heat and add baking soda; stir well (mixture will foam up). Pour over corn curl mixture and toss well to coat.
  2. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Break apart and store in airtight containers. Yield: 5 quarts.
Originally published as Corn Puff Caramel Corn in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p104

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Reviews forCorn Puff Caramel Corn

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volson User ID: 3322527 239242
Reviewed Dec. 12, 2015

"I made 4 batches of this for our cookie Walk at church. It's always a hit! Delicious with or without the peanuts!!!!"

MY REVIEW
talon49 User ID: 5185084 54535
Reviewed May. 21, 2012

"What a great recipe. Didn't have any peanuts, put in pecans instead. My son said to add milk chocolate chips. Came out terrific! *****"

MY REVIEW
DKM2 User ID: 5049165 90960
Reviewed Feb. 11, 2011

"We love this. We just leave out the peanuts."

MY REVIEW
zula154 User ID: 92436 133963
Reviewed Dec. 14, 2010

"This is so yummy and by far much better than traditional caramel corn. No kernels to get chomp on with this one!!! A must at Christmas! I leave out the peanuts as my family isn't crazy about them in it."

MY REVIEW
pilgrimflight User ID: 2501212 61882
Reviewed Nov. 28, 2009

"This is absolutley fantastic! Better than crunch and munch or popcorn balls anyday."

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