
Caramel Puff Corn
Total Time
Prep: 10 min. Bake: 45 min. + cooling
Yield
5 quarts
Because you don't need to pop the corn or use a candy thermometer, this caramel puff corn recipe 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
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
- Preheat oven to 250°. In a large roasting pan, combine Puffcorn curls and peanuts. In a large heavy saucepan over medium heat, combine butter, brown sugar and corn syrup; bring to a boil, stirring occasionally. Boil and stir for 2 minutes. Remove from the heat. Stir in baking soda (mixture will foam up). Pour over Puffcorn mixture; stir to coat.
- Bake for 45 minutes, stirring every 15 minutes. Spread on waxed paper; cool completely. Break apart and store in airtight containers.
Nutrition Facts
1 cup: 256 calories, 17g fat (7g saturated fat), 24mg cholesterol, 289mg sodium, 24g carbohydrate (18g sugars, 1g fiber), 3g protein.
Because you don't need to pop the corn or use a candy thermometer, this caramel puff corn recipe 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
Recipe Creator
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