Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Puffed Caramel Corn

4

0 min

Puffed Caramel Corn

Puffed Caramel Corn Photo 1

Time

0 min

Serving

8 persons

Calories

631

Rating

4.00★ (37)

Cuisine

Author: Victoria Buriak
Puffed corn can be found in the potato chip aisle of your grocery store and is used in this recipe to make 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!

Ingredients

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

Metric Conversion

Stages of cooking

Puffed Caramel Corn Photo 21
Puffed Caramel Corn Photo 3 2
Puffed Caramel Corn Photo 4 3
Puffed Caramel Corn Photo 5 4
Puffed Caramel Corn Photo 65
  1. Preheat the oven to 250 degrees F (120 degrees C). Combine corn puffs and peanuts in a large roasting pan.
    Puffed Caramel Corn Photo 2
  2. Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes. Dotdash Meredith Food Studios
    Puffed Caramel Corn Photo 3
  3. Remove from heat; stir in baking soda until mixture foams up. Dotdash Meredith Food Studios
    Puffed Caramel Corn Photo 4
  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. Dotdash Meredith Food Studios
    Puffed Caramel Corn Photo 5
  5. Spread on waxed paper to cool. Break apart and store in an airtight container.
    Puffed Caramel Corn Photo 6

How did you like this article?

You may also like