Our 10 most popular recipes for the month delivered right to your inbox!
Does anyone have a recipe for carmel corn using the puff corn snack? I'm looking for both the oven kind and if someone has any easy one maybe using a microwave that would be great.
Because you don't need to pop the corn or use a candy thermometer, this 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
Place Puffcorn curls and peanuts in a large roasting pan; set aside. In a large heavy saucepan, bring the butter, brown sugar and corn syrup to a boil, stirring occasionally; cook for 2 minutes. Remove from the heat and add baking soda; stir well (mixture will foam up). Pour over corn curl mixture and toss well to coat.
Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Break apart and store in airtight containers.
Yield: 5 quarts.
Caramel Puff CornIn a large roaster, put:1 (8-ounce) bag Puff Corn CurlsCaramel SauceIn a 2-quart saucepan, cook together for 2 minutes:1/2 pound Butter-not margarine1 cup Brown Sugar1/2 cup light Corn SyrupAdd:1 teaspoon Baking SodaMIXTURE WILL FOAM. (Which is why you need a large saucepan.) Pour over puff corn. Stir to mix. Place in a 250 degree oven for 45 minutes. Stir every 10-15 minutes. Remove from oven. Pour on wax paper, and break apart.Enjoy!This is a buttery toffee type of caramel corn. Easy to make. Good for those who don't like husks or want to get them stuck in their teeth! Be prepared to give out the recipe. This one is addictive!
© Reiman Media Group, LLC., 2013