Puffed Caramel Corn recipe

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Ingredients

1 (8 ounce) bag corn puffs (such as O-Ke-Doke®)
1 cup salted peanuts
1 cup butter
1 cup packed brown sugar
½ cup light corn syrup
1 teaspoon baking soda

Nutrition Info

631.3 calories
carbohydrate: 62 g
cholesterol: 62.1 mg
fat: 42.2 g
fiber: 2.1 g
protein: 6.2 g
saturatedFat: 17.6 g
servingSize: -
sodium: 787.5 mg
sugar: 33.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).

  2. Combine corn puffs and peanuts in a large roasting pan.

  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. Pour over corn-peanut mixture and toss well using rubber spatulas.

  4. Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.

  5. Spread on waxed paper to cool. Break apart and transfer to an airtight container.

Recipe Yield

8 servings

Recipe Note

Puffed corn can be found in the potato chip aisle of your grocery store. This is a great caramel corn without hulls or unpopped kernels. Warning: you need to make a double batch of this because it doesn't last long, at least not in my house. Very addicting. Love it!

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