Caramel Puff Corn

Total Time Prep: 10 min. Bake: 45 min. + cooling
Yield 5 quarts
Test Kitchen Approved
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

  1. 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.
  2. 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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