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Home > Taste of Home Community > Community Forums > Snack Recipes > carmel puff corn

carmel puff corn

Last post Dec 01, 2008 10:16 PM by zakons . 2 replies.


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    • Not Ranked
    Joined: Oct 2008
    Posts: 417
    Posted: Nov 26, 2008 10:37 AM in Snack Recipes
    Post # 1
    carmel puff corn

    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.

    Thanks!

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  • Illinois
    • Top 100 Contributor
    Joined: Feb 2006
    Posts: 16,413
    Reply Posted: Dec 01, 2008 10:12 PM in Snack Recipes
    Post # 2
    Re: carmel puff corn

    Corn Puff Caramel Corn

     

    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

    SERVINGS: 20

    TIME: Prep: 10 min. Bake: 45 min.

    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:

    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.

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  • Illinois
    • Top 100 Contributor
    Joined: Feb 2006
    Posts: 16,413
    Reply Posted: Dec 01, 2008 10:16 PM in Snack Recipes
    Post # 3
    Re: carmel puff corn

    Caramel Puff Corn

    In a large roaster, put:
    1 (8-ounce) bag Puff Corn Curls

    Caramel Sauce
    In a 2-quart saucepan, cook together for 2 minutes:
    1/2 pound Butter-not margarine
    1 cup Brown Sugar
    1/2 cup light Corn Syrup
    Add:
    1 teaspoon Baking Soda
    MIXTURE 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!

    piggykins

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