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| Puffed Caramel Corn |
"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!"
Ingredients :
- 1 (8 ounce) bag corn puffs (such as O-Ke-Doke®)
- 1 cup salted peanuts (optional)
- 1 cup butter
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H7M |
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- Preheat oven to 250 degrees F (120 degrees C).
- Combine corn puffs and peanuts in a large roasting pan.
- 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.
- Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
- Spread on waxed paper to cool. Break apart and transfer to an airtight container.
Notes :
- Caramel corn is hot. Please handle carefully. Use utensils.
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