Puffed Caramel Corn

Puffed Caramel Corn

This puffed corn recipe is made with store-bought corn puffs baked with peanuts and caramel for the classic snack without hulls or unpopped kernels.

Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
631 Calories

Recipe Instructions

Step 1
Spread on waxed paper to cool. Break apart and store in an airtight container.
Step 2
Preheat the oven to 250 degrees F (120 degrees C). Combine corn puffs and peanuts in a large roasting pan.
Step 3
Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes. Remove from heat; stir in baking soda until mixture foams up.
Step 4
Pour over corn puff mixture and toss well using rubber spatulas. Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
Puffed Caramel Corn
Puffed Caramel Corn
Puffed Caramel Corn
Puffed Caramel Corn

Ingredients

  • 1 teaspoon baking soda
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 cup salted peanuts
  • 1 (8 ounce) bag corn puffs (such as O-Ke-Doke®)
  • 0.5 cup light corn syrup

Categories

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