Corn Puff Caramel Corn
- 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
- 1. 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.
- 2. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Break apart and store in airtight containers.
1 cup: 240 calories, 14g fat (6g saturated fat), 25mg cholesterol, 303mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.
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!!!!
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! *****
Feb 11, 2011
We love this. We just leave out the peanuts.
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.
Nov 28, 2009
This is absolutley fantastic! Better than crunch and munch or popcorn balls anyday.