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
- 1 bag corn puffs , 8 ounce
- 1 cup salted peanuts , Optional
- 1 cup butter
- 1 cup packed brown sugar
- 0.5 cups light corn syrup
- 1 teaspoon baking soda
Instructions
-
1
Preheat the oven to 250 degrees F (120 degrees C). Combine corn puffs and peanuts in a large roasting pan.
-
2
Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes.
-
3
Remove from heat; stir in baking soda until mixture foams up.
-
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.
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5
Spread on waxed paper to cool. Break apart and store in an airtight container.
Nutrition Facts
Per serving
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