- 1 package (8 ounces) Puffcorn curls or popped popcorn
- 1 cup salted peanuts
- 1 cup butter, cubed
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
- Place Puffcorn curls and peanuts in a large roasting pan; set aside. In a large heavy 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.
Reviews forCorn Puff Caramel Corn
"I made 4 batches of this for our cookie Walk at church. It's always a hit! Delicious with or without the peanuts!!!!"
"What a great recipe. Didn't have any peanuts, put in pecans instead. My son said to add milk chocolate chips. Came out terrific! *****"
"We love this. We just leave out the peanuts."
"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."
"This is absolutley fantastic! Better than crunch and munch or popcorn balls anyday."