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Corn Puff Caramel Corn

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
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    5 quarts

Ingredients

  • 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

Directions

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

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