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

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

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

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.

Step 4

Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes.

Step 5

Remove from heat; stir in baking soda until mixture foams up.